Spaghetti with a two-tomato sauce are a simple yet flavorful first course, perfect for those who love Mediterranean cuisine, authentic flavors and quick but impressive recipes. This savory pasta dish was prepared by Emanuela and me on the TV episode of my program La cucina di Vane.
This fragrant and tasty version combines the sweetness of yellow cherry tomatoes with the freshness of red cherry tomatoes, creating a perfect balance of color and flavor.
Enriched with olives, capers and fresh basil, these spaghetti become creamy and irresistible — ideal for a family lunch or a light yet tasty summer dinner. An easy recipe to prepare, ready in minutes, that smells like home and Italian tradition.
If you’re looking for a quick, economical and full-of-flavor first course, these spaghetti with a savory two-tomato sauce will win everyone over at the first bite!
You can read all the recipes remade on TV HERE and rewatch all the episodes on my YouTube Channel or on the Canale10 website, you can watch this episode here.
Remember: I’m on TV on Canale10 with La cucina di Vane every Tuesday, Thursday and Saturday at 1:10 PM and 7:40 PM — I look forward to seeing you, don’t miss it!
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 20 Minutes
- Cooking time: 20 Minutes
- Portions: 4 Servings
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 11 oz Spaghetti
- 9 oz yellow cherry tomatoes
- 9 oz red cherry tomatoes
- 2.5 oz Olives (Pitted)
- 1 clove garlic
- 1 teaspoon capers (salted) (Rinsed)
- to taste basil
- 2 tbsp extra virgin olive oil
- to taste salt
Steps
Finely chop the garlic clove together with part of the olives, the rinsed capers and a few basil leaves. You will obtain a very fragrant mixture that will be the base of your sauce.
Thoroughly rinse the red and yellow cherry tomatoes, then halve them. This combination will give the dish a balanced taste between sweetness and acidity.
In a large pan pour a drizzle of extra virgin olive oil and add the chopped mixture you prepared. Sauté over low heat for a few minutes, stirring to prevent the garlic from burning.
Add the halved cherry tomatoes and the remaining olives. Season with salt and cook for about 10 minutes, until the sauce becomes soft and slightly creamy.Bring plenty of salted water to a boil and cook the spaghetti. Drain them al dente, reserving some of the cooking water.
Transfer the spaghetti directly to the pan with the sauce and toss well, adding a ladle of the cooking water if necessary to make everything creamier.
Add fresh basil torn by hand and serve your spaghetti immediately, hot, fragrant and irresistible.
… Vane’s tips
Use well-ripened cherry tomatoes to obtain a naturally sweet and flavorful sauce.
Don’t overdo the salt: capers and olives are already quite salty.
For an even tastier version, you can add a pinch of chili flakes.
If you want an even creamier result, toss the pasta with a drizzle of raw olive oil.
Also great cold: try them as a summer pasta!
