Spaghetti with olives, tomatoes and capers

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

Spaghetti with olives, tomatoes and capers

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.

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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


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.