Spaghetti with tomatoes, olives and capers
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 660, total fat 32 G., saturated fats G., proteins 25 G., carbohydrates 71 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 660, total fat 32 G., saturated fats G., proteins 25 G., carbohydrates 71 G., fiber G., cholesterol mg, sodium mg, sugar G.
A richly flavored yet light dish with a near-perfect combination of olives, capers, and basil. The base of the marinara sauce (fresh tomatoes and garlic) is given a whole new life by the other ingredients. Quick and easy to prepare, this dish is perfect for a casual after-work dinner. Yet, it's interesting enough to share with guests.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 350 gr. bucatini or spaghetti
- 1 small clove of garlic
- 2 tbsp capers, drained and rinsed
- A pinch of crushed dried pepper
- 2 tbsp. l. olive oil
- 450 g diced tomatoes
- 2/3 cup pitted olives, chopped
- 3 tbsp (45 g) butter, cut into pieces, at room temperature
- 3 tbsp chopped fresh basil
- 230 g mozzarella, finely chopped
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Recipes with similar ingredients: spaghetti pasta, bucatini pasta, capers, garlic, red pepper flakes, mozzarella cheese, tomatoes, olive, basil
Cooking the dish according to the recipe:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Reserve 1/2 cup of the pasta cooking water. Drain in a colander.
- Meanwhile, on a cutting board, make a mound of garlic, 1 tablespoon of capers, and dried peppercorns. Chop, then crush with the flat side of a chef's knife to form a paste. Transfer the mixture to a large bowl. Add the olive oil, tomatoes, olives, 1 tablespoon of whole capers, and butter. Stir in the basil and cheese.
- Add the spaghetti to the bowl with the tomato mixture and stir until the butter has melted. Add some of the reserved pasta cooking water, if needed, to thin the sauce. Season with salt.
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