Spaghetti with Olives and Capers

5 from 8 votes
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 118 kcal


  • 200 g Spelled spaghetti
  • 1 small Peeled garlic clove
  • 2 piece Anchovies
  • 50 g Black pitted olives
  • 1 tbsp Capers
  • 1 medium sized Red chilli pepper
  • 500 g Strained tomatoes
  • 1 tsp Rapeseed oil
  • 1 tsp Dried marjoram
  • 0,25 bunch Basil
  • Salt and pepper


  • Peel off the garlic clove and cut into small pieces. Cut the anchovy fillets into small pieces. Halve the chilli pepper lengthways, remove the seeds and cut the chilli pepper into thin strips. Heat the oil in a pan, add the garlic and anchovies, fry until the anchovies dissolve a little to have.
  • Add the olives, capers and chilli peppers and fry briefly. Add the tomatoes and marjoram, bring to the boil and simmer for about 20 minutes over a low heat.
  • In the meantime, cook the pasta in plenty of salted water according to the instructions on the package. Pour the pasta into a colander and drain well. Mix the drained pasta with the sauce. Arrange the spaghetti with olives and capers on plates. Serve sprinkled with basil leaves.


Serving: 100gCalories: 118kcalCarbohydrates: 12gProtein: 3.9gFat: 5.9g
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Written by John Myers

Professional Chef with 25 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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