A quick Mediterranean-flavored recipe for these Spaghetti with Olives, Sun-Dried Tomatoes, and Capers. A dish that cooks quickly while the spaghetti boils. Prepare the sauce and then finish cooking everything together in the pan, a good handful of chopped basil, and the dish is ready! Another very quick recipe is Spaghetti Cacio e Pepe and Spaghetti alla Carrettiera
Other recipes
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 431.04 (Kcal)
- Carbohydrates 39.99 (g) of which sugars 9.94 (g)
- Proteins 11.96 (g)
- Fat 26.90 (g) of which saturated 5.83 (g)of which unsaturated 2.28 (g)
- Fibers 5.27 (g)
- Sodium 1,170.53 (mg)
Indicative values for a portion of 327 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 5.6 oz spaghetti
- 1.1 oz Taggiasca olives (pitted)
- 1 clove garlic
- 0.35 oz capers under salt (and desalted)
- 1.8 oz sun-dried tomatoes (soaked to soften)
- 2.7 tbsp extra virgin olive oil
- 0.35 oz basil
- 1.1 oz Pecorino Romano cheese (grated)
Tools
- Pan
- Cutting Board
- Mezzaluna
- Food Scale
Steps
Sun-dried tomatoes and capers should be soaked for 5 minutes first.
Put a pot of water on the stove and when it boils, cook the spaghetti (do not add salt). Meanwhile, chop with the mezzaluna the sun-dried tomatoes soaked beforehand, the desalted capers, and the pitted olives.
Pour the oil into a pan and add the minced garlic clove, add all the other chopped ingredients to the pan, and let them cook a few minutes. Add a ladle of pasta cooking water and the al dente spaghetti. Sauté for a few minutes over high heat and add more pasta water if necessary. Off the heat, add the pecorino, the chopped basil, and serve.
