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Spaghetti with Olives and Capers - Spaghetti alla Vesuviana
Another superb vegetarian recipe from Italy. The simple ingredients produce amazing flavours with a mild heat.
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Course:
Main Dish
Cuisine:
Italian
Keyword:
Herbs, Pasta, Spice, Vegetables
Prep Time:
5
minutes
minutes
Cook Time:
25
minutes
minutes
Total Time:
30
minutes
minutes
Servings:
4
people
Calories:
501
kcal
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Ingredients
Metric
Imperial
1
lb
spaghetti
450 g
3
tbsp
olive oil
45 ml
3
cloves
garlic
finely chopped
2
cups
canned tomatoes
chopped, 500 ml
12
fresh
green olives
pitted and chopped
12
fresh
Kalamata olives
pitted and chopped
2
tbsp
capers
30 ml
1
pinch
crushed red pepper flakes
1/2
tsp
oregano
chopped fresh, 5 ml
salt
to taste
ground pepper
to taste
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:
501
kcal
|
Carbohydrates:
83
g
|
Protein:
18
g
|
Fat:
12
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
7
g
|
Sodium:
1627
mg
|
Potassium:
245
mg
|
Fiber:
6
g
|
Sugar:
7
g