In order to bring you the best organic produce, some ingredients may differ from those depicted.
Print instructions
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
1
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.
While the water is heating:
*Peel and dice dice onion.
*Peel and mince garlic.
*Roughly chop tomatoes and parsley.
*Rinse capers in cold water.
2
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.
3
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.