Spaghetti tossed in a thick tomato sauce with black olives, brined capers and fresh parsley.

Pasta · ALWAYS FREE

Tomato, olive & caper spaghetti

Name: Tomato, olive & caper spaghetti
Total time: 35 min
Yield: 4 servings
Ingredients: 320 g dry spaghetti, without egg; 500 g canned crushed tomatoes; 80 g pitted ripe black olives, drained and sliced; 20 g capers in brine, drained and rinsed; 24 g olive oil; 12 g garlic, thinly sliced; 20 g fresh parsley, chopped; 1 g ground cayenne pepper; 2 g fine salt

Spaghetti tossed in a thick tomato sauce with black olives, brined capers and fresh parsley.

35 minEstimated total time4ServingsOriginalRecipe Pinboard

Home cookingMeasured portions

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Ingredients

Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.

11.29 oz dry spaghetti, without egg
17.64 oz canned crushed tomatoes
2.82 oz pitted ripe black olives, drained and sliced
0.705 oz capers in brine, drained and rinsed
about 1 ¾ tbsp olive oil
0.423 oz garlic, thinly sliced
0.705 oz fresh parsley, chopped
0.0353 oz ground cayenne pepper
about ⅓ tsp fine salt

Let’s make it

Bring a large pot of unsalted water to a boil. Meanwhile warm the olive oil and garlic in a wide skillet over medium-low heat for 1–2 minutes until fragrant without browning. Stir in the chile briefly, then the tomatoes, olives, capers and measured salt.
Simmer the sauce uncovered for 15–20 minutes, stirring occasionally, until thick enough to leave a trail behind a spoon. Keep the heat low enough to prevent scorching.
Cook the spaghetti in the unsalted boiling water until just tender, following the package timing. Reserve 4.23 oz of cooking water, then drain. Add the pasta to the sauce and toss over low heat for 1 minute, adding the reserved water a little at a time only as needed for a coating consistency.
Fold in the parsley and divide into four equal portions. No cheese or bread is included. Refrigerate leftovers within 2 hours, use within 3–4 days and reheat to 165°F (74°C). The estimate counts the full dry pasta amount; starch lost into discarded water is not deducted.

Go deeper: Olive-caper spaghetti: reduce the sauce before tossing →

Estimated nutrition

Per serving · 1 of 4

Calories: 421 kcal
Protein: 13.1 g
Total carbohydrate: 71.8 g
Total fat: 9.9 g
Total sugars: 7.8 g

Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.

Calculation notes & sources

ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Raw or dry food profiles match pre-cooking edible masses. All listed oil and retained cooking liquid are counted. Cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions define yield; counted breads, tomatoes and pancakes are explicitly divided. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero.

View the ingredient calculations · Source 1 · Source 2 · Source 3 · Source 4

Why it’s in this collection

Vegetarian: Complete ingredient review of Tomato, olive & caper spaghetti: dry spaghetti; canned crushed tomatoes; pitted ripe black olives; capers in brine; olive oil; garlic; fresh parsley; ground cayenne pepper; fine salt. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference
Vegan: Complete ingredient review of Tomato, olive & caper spaghetti: dry spaghetti; canned crushed tomatoes; pitted ripe black olives; capers in brine; olive oil; garlic; fresh parsley; ground cayenne pepper; fine salt. No meat, fish, eggs, milk, honey, gelatin or other animal-derived ingredient is listed. Select vegan-labeled sugar or other processed ingredients when their processing source is uncertain.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Check sugar, vinegar, olives, capers and packaged products for animal-derived processing aids or additions.
Supporting reference · Supporting reference
Dairy-Free: Complete ingredient review of Tomato, olive & caper spaghetti: dry spaghetti; canned crushed tomatoes; pitted ripe black olives; capers in brine; olive oil; garlic; fresh parsley; ground cayenne pepper; fine salt. No milk, butter, cream, cheese, yogurt, whey or casein is listed. Breadcrumbs, where used, must meet the explicit milk-free label condition.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Check packaged products, especially breadcrumbs, for milk-derived additions and cross-contact.
Supporting reference

Read our dietary criteria

Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.

Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.

Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance