Quick Spaghetti with Tomato Caper Sauce – Pantry-Friendly Recipe Description:
If you love a bold, briny pasta, this Spaghetti with Tomato Caper Sauce will hit the spot. It’s quick, simple, and full of flavor. Think of it as pantry pasta—but with a touch of flair.
The star ingredients are things you probably already have on hand: spaghetti, garlic, shallots, olives, and canned plum tomatoes. Add in some capers for a salty kick, and you’ve got a sauce that tastes way more complex than it is.
This dish comes together fast. While the pasta boils, you’ll build the sauce. The shallot and garlic give it a solid base. The olives and capers bring a sharp, savory bite.
A handful of torn basil at the end brightens everything up. And don’t skip the freshly grated Parmesan—it pulls the whole thing together.
It’s the kind of meal you can throw together after work, but still feel like you cooked something special. Great with a glass of red wine and some crusty bread on the side. Whether you’re feeding friends or just craving a solo pasta night, this recipe has your back. Let’s get cooking.
Spaghetti with Tomato Caper Sauce
Ingredients
- ½ pound fresh pasta dried works well too
- 1 large shallot or two smaller ones, peeled and finely diced
- 3 cloves garlic peeled and finely diced
- 2 tablespoons olive oil
- 8 - 12 black olives
- 14.5 ounce whole plum tomatoes peeled
- ¼ cup chicken stock
- 1 tablespoon capers
- 4 tablespoons pasta water
- 2 tablespoons fresh basil finely chopped
- 3 sprigs fresh basil for plating and serving
- salt & freshly ground pepper to taste
- Parmesan cheese freshly grated, for serving
Instructions
- Start by bringing a large pot of salter water to a boil and then prep the ingredients.Fresh pasta cooks in just minutes. Dried pasta can take 8 to 10 minutes so adjust the cooking times with the sauce making accordingly. The sauce can be made and sit while the pasta cooks if necessary but try to time them so they are both ready to serve at the same time.
- Heat a sauce pot or fry pan over medium heat. Add olive oil and when hot, add the shallots and cook for 2 to 3 minutes.
- Add the garlic and cook for another minute or two.
- Add the olives, cook for a minute, stir and add the can of whole tomatoes with juice. Cover, lower heat and let this cook 5 minutes. Every once in a while, I like to uncover the sauce pot and break up the whole tomatoes with a wooden spoon. The longer they cook, the easier it is to break them apart.
- Add the chicken stock, adjust heat to a slow simmer and continue cooking for 5 minutes. At this point, the tomatoes should be easy to break apart with a spoon.
- Season with a little salt & pepper.
- Add the capers, a few tablespoons of pasta water and then the basil. Stir and cook for a few more minutes until all the ingredients are hot.
- Taste and adjust the seasoning with salt & pepper if needed.
- If the sauce seems too thick, you can add a little more chicken stock until you get the sauce to the desired consistency.
- Drain the pasta, transfer some to a couple of bowls, top with sauce and finish with a sprig of fresh basil as a garnish.
- Grate some fresh Parmesan cheese on top and serve.
Cooking Tips
| Tip | Why It Helps |
|---|---|
| Use high-quality canned plum tomatoes | They break down into a rich, naturally sweet sauce with great texture. |
| Chop garlic and shallots finely | Smaller pieces cook evenly and quickly, blending into the sauce better. |
| Rinse capers before using | Rinsing removes excess brine and balances the saltiness. |
| Slice olives thinly | Even slices ensure each bite gets that savory, briny flavor. |
| Salt pasta water generously | It’s your only chance to season the pasta itself. |
| Reserve a bit of pasta water | It helps loosen the sauce and helps it cling to the noodles. |
| Add basil just before serving | Fresh basil wilts quickly and keeps its flavor when added at the end. |
| Grate Parmesan just before serving | Freshly grated cheese melts better and adds more flavor. |
