Spaghetti with Tomatoes, Olives & Capers
This spaghetti is far from bland with its Italian flavors that go beyond delicious.
Servings: 5 people
Calories: 346kcal
Ingredients
- 1/4 cup capers
- 2 tablespoons extra virgin olive oil
- 1 garlic clove crushed
- 1 teaspoon anchovy paste optional but lends a lot of flavor
- 14 ounces grape tomatoes or cherry tomatoes, halved
- 1/2 cup black olives or green olives, pitted and chopped
- 12 ounces whole-wheat spaghetti of choice
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Soak the capers in water for a few minutes then drain them. Crush them lightly with the back of a fork then set aside.
- Over medium-high heat, bring a pot of water to a boil for the pasta.
- Meantime, over medium heat, in a saucepan with extra virgin olive oil, sautè the garlic until golden then discard it.
- Add the tomatoes, anchovy paste, olives and capers. Cook for about 10 minutes.
- If the sauce dries out, ladle some hot water from the pot you are boiling.
- Season with pepper and add some salt if needed. Turn off the fire and cover to keep it warm.
- When the water for the pasta boils, add some salt then add the pasta and cook following the number of minutes indicated in the package. Drain. Save a little bit of the water in case the pasta is too dry.
- Transfer the cooked pasta to the saucepan with the sauce and mix well.
- Drizzle with extra virgin olive oil and serve immediately.
Nutrition
Serving: 1.5cups | Calories: 346kcal | Carbohydrates: 56g | Protein: 11g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 310mg | Fiber: 5g | Sugar: 4g |
| SmartPoints (Freestyle): 10
SmartPoints (Freestyle): 10
SmartPoints (Freestyle): 10