Cheese Chili Europe Italian Pasta Vegetables

Spaghetti with Olives and Capers – Spaghetti alla Vesuviana

Spaghetti with Olives and Capers - Spaghetti all Vesuviana
Written by Lorna C

Spaghetti with Olives and Capers – Spaghetti alla Vesuviana is an old Neapolitan recipe that is a lovely main dish but also a side dish. It is very easy to prep and easier to cook. A meal you will remember. The beautiful blend of spaghetti with the salty olives and sweet tomatoes compliment each other.

Spaghetti with Olives and Capers - Spaghetti all Vesuviana

Spaghetti with Olives and Capers – Spaghetti alla Vesuviana

Another superb vegetarian recipe from Italy. The simple ingredients produce amazing flavours with a mild heat.
4.83 from 40 votes
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Course: Main Dish
Cuisine: Italian
Keyword: Pasta, Vegetables
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 501kcal

Ingredients
 

Instructions

  • Heat the oil in a large skillet over moderate heat and saute the garlic and red pepper flakes for about 2 minutes.
  • Add the tomatoes, salt, and pepper and cook uncovered until most of the liquid has evaporated, 15 to 20 minutes.
  • Add the olives, capers, and oregano and cook for 5 minutes.
  • Add the cooked pasta to the skillet and toss to combine. `

Notes

Note:
  • You can use thin noodles instead of spaghetti if you wish. Cook according to the packet instructions.

Nutrition

Calories: 501kcal | Carbohydrates: 83g | Protein: 18g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 1627mg | Potassium: 245mg | Fiber: 6g | Sugar: 7g