in Italy

Spaghetti with black olives and capers

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Ingredients for 4 servings:

  • 500 g pasta (spaghetti)
  • 100 g Parmesan, grated
  • 2 tbsp capers
  • 10 tbsp oil (best olive oil)
  • 200 g olives, black
  • 2 cans of tomatoes (pelati)
  • 4 cloves garlic
  • 1 piece(s) of pepperoncini
  • 2 sprigs basil
  • Salt
  • pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Pit and quarter the olives. Blend the oil, tomatoes, and garlic into a paste and bring to a boil. Let it simmer for 20 minutes. Add the capers, olives, and chili peppers, season lightly with salt, and continue to simmer, stirring, until all the liquid has evaporated. Finely chop the basil and add it. Mix with the cooked spaghetti, add the Parmesan, and serve!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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