Spaghetti Pomodoro Olive E Capperi

Spaghetti Pomodoro Olive E Capperi

Ingredients:

360 g (12.5 oz) Spaghetti

250 g (9 oz) cherry tomatoes, halved

70 g (2.5 oz) Taggiasca olives (or black/green olives), pitted

40 g (1.5 oz) capers, rinsed and drained

1 garlic clove, peeled and halved (core removed)

3 tablespoons extra virgin olive oil

Salt, to taste

Instructions:

1. Cook the Pasta:

Bring a large pot of lightly salted water to a boil.

Add the pasta and cook according to package instructions until al dente.

While the pasta cooks, prepare the sauce.

2. Prepare the Tomato Sauce:

Wash and dry the cherry tomatoes, then cut them in half.

In a large skillet, heat 3 tablespoons of extra virgin olive oil over medium heat.

Add the halved garlic clove (with the inner germ removed) and let it infuse the oil for a few minutes.

Add the cherry tomatoes and sauté gently until they begin to soften.

3. Add Olives and Capers:

Stir in the Taggiasca olives and capers.

Season with a pinch of salt.

Let the mixture simmer over low heat for 2–3 minutes to allow the flavors to blend.

4. Combine with Pasta:

Once the pasta is ready, drain it and transfer it directly into the skillet with the sauce.

Add a tablespoon of pasta cooking water and toss everything together to coat the pasta evenly.

Cook for an additional 1–2 minutes to let the flavors meld.

5. Serve:

Plate the pasta immediately and serve warm.

Garnish with fresh parsley or a drizzle of olive oil if desired.

Variations & Tips:

Tomatoes: You can substitute cherry tomatoes with diced fresh tomatoes or canned chopped tomatoes.

Olives: Feel free to use green or black olives if Taggiasca olives are unavailable.

Aromatics: Swap garlic with finely chopped onion for a different base flavor.

Herbs: Add freshly chopped parsley or basil just before serving for a burst of freshness.

Storage:

Leftover pasta can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water or olive oil.