Arrabiata Spaghetti Sauce recipe

Capers and olives spaghetti

Spaghetti with capers and olives is a delicious vegetarian spaghetti sauce that is eaten most frequently in Campania, Italy. It is important to desalinate the capers well, otherwise your sauce will be very salty. Of course I usually eat this with a nice italian red wine, some Parmiggiano Reggiano and a few drops of hot pepper sauce. To go back to authentic italian pasta recipes page, click the link.

Spaghetti sauce with capers and olives


Serves 6:
1 lb. spaghetti
1 cup extra-virgin olive oil
3 cups of pureed tomatoes
1 can (5.5 oz.) italian tomato paste
1 onion chopped
1/2 cup capers, desalted and washed
1 pound pitted and chopped black olives
1 large bunch parsley, washed, dried and finely chopped.
salt to your taste
freshly ground black pepper

Cooking instructions:

First, boil the spaghetti pasta in salted boiling water. Once cooked, drain completely (reserving one cup for a later step). Meanwhile, we start preparing the sauce by pouring all the oil in a large pan, add the sliced onion.

Fry that onion over high heat, and when the onion bits are golden brown but not burned pour the pureed tomatoes over and immediately after stir in the tomato paste with a bit of boiling water from the pasta pot, add salt and simmer for about 15 minutes.

After all this add the capers, previously rinsed and desalinated, the pitted and sliced black olives and chopped parsley, simmer, lower the heat, simmer for 5 more minutes. Adjust seasoning with salt and freshly ground black pepper.

Pour the spaghetti into the pan with the sauce, toss thoroughly until the pasta is well coated by the sauce. Serve immediately without allowing the pasta to cool down
Sprinkle on each plate chopped parsley to garnish;

Buon appetito

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