In order to bring you the best organic produce, some ingredients may differ from those depicted.

Spaghetti with olives, tomatoes and capers

Dairy-Free, Soy-Free, Vegetarian

2 Servings, 490 Calories/Serving

5–20 Minutes

This classic Italian pasta dish brings together salty capers with savory olives and tomatoes to make a rich pasta dish that will keep you fully satisfied.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

6 ounces spaghetti
1 yellow onion
4 cloves garlic
14.5 ounce can whole tomatoes
Small bunch parsley
¼ teaspoon red chile flakes
2 tablespoons tomato paste
3 ounces black olives
½ ounce capers

Nutrition per serving

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Cook pasta, prep ingredients

Bring a large pot of generously salted water to a boil over high heat. Once boiling, drop in spaghetti and cook until al dente, about 8 minutes.
While the water is heating:
*Peel and dice dice onion.
*Peel and mince garlic.
*Roughly chop tomatoes and parsley.
*Rinse capers in cold water.

Make sauce

Place skillet or saute pan over medium heat with 2 tablespoons olive oil. Toss in onions and a pinch of salt and cook until soft, translucent and slightly caramelized, about 6 to 8 minutes. Add garlic and chile flakes and cook for 1 minute until fragrant. Add tomato paste and toast for about 30 seconds. Add tomatoes, olives and 1 cup water and stir to combine. Cook until most of water evaporates and sauce slightly thickens, about 10 minutes.

Finish and plate

Stir in most of parsley — reserving some for garnish — then add in drained pasta to tomato sauce in skillet. Cook, stirring, until pasta is coated and pasta texture is to your taste, about 2 minutes. Remove from heat, divide evenly between two bowls and garnish with parsley.

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