The recipe for pasta with sun-dried tomatoes, olives, and capers is a quick and delicious first course. It uses basic ingredients such as sun-dried tomatoes in oil, salted capers, and pitted black olives. You won’t believe it, but it can be prepared in just 10 minutes, practically while the pasta is cooking, the sauce is ready!
I had half a jar of sun-dried tomatoes left over from the recipe for sun-dried tomato and ricotta pesto, so I used them in this delicious dish. Preparing pasta with sun-dried tomatoes and olives is very easy: sauté some oil with garlic, add capers, olives, and flavor everything with basil and oregano, and the sauce is ready.
A pasta dish you can enjoy either hot or cold, perfect for a quick lunch.
Let’s see how to prepare it together, follow me in the kitchen and then let me know!
ALSO TRY:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 323.35 (Kcal)
- Carbohydrates 31.15 (g) of which sugars 0.78 (g)
- Proteins 7.63 (g)
- Fat 19.23 (g) of which saturated 2.64 (g)of which unsaturated 15.57 (g)
- Fibers 4.15 (g)
- Sodium 1,357.14 (mg)
Indicative values for a portion of 145 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
- 11 oz pasta (short or long)
- 1 clove garlic
- 2.8 oz sun-dried tomatoes in oil
- 2.8 oz black olives (pitted)
- 1.4 oz salted capers
- 1.4 oz olive oil
- 1 chili pepper (optional)
- A few leaves basil
- to taste oregano
- to taste salt
- to taste almond granules
TOOLS
- Pan
Steps
Bring a pot of salted water to a boil and cook the chosen pasta for the time indicated on the package.
Meanwhile, cut the sun-dried tomatoes in oil into strips, thoroughly desalinate the capers, and cut the black olives in half.
Sauté the oil with the minced garlic and a small chili pepper (optional) in a pan. As soon as the garlic starts to brown, add the sun-dried tomatoes, olives, desalinated capers, a few basil leaves, and let everything flavor for a few minutes.
Once the pasta is cooked, drain it, pour it directly into the pan along with a few tablespoons of cooking water and toss for a few minutes.
Serve the pasta with a sprinkle of oregano and almond granules. Enjoy your meal!
Storage and Tips
Storage: pasta with sun-dried tomatoes can be stored in an airtight container in the refrigerator for 1-2 days. Before enjoying it again, I recommend adding a drizzle of oil.
Tips: try enriching the dish by adding a few anchovy fillets, it will be even more appetizing.
You can replace the almond granules with toasted breadcrumbs.
