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

Vegetarian, Dairy-Free, Soy-Free

2 Servings, 490 Calories/Serving

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)
  • 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.

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