Spaghetti with Tomato Caper Sauce
This spaghetti tomato caper sauce turns simple pantry ingredients into a bright, savory pasta with bold Mediterranean flavor.
Servings: 3 people
Equipment
- large pot to cook spaghetti
- large saute pan
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
Boil the Pasta
- Bring a large pot of well-salted water to a boil and cook the spaghetti until just al dente according to package directions.
Reserve at least 1 cup of pasta water before draining.
Start the Sauce
- Heat olive oil in a large sauté pan over medium heat. Add the garlic and cook for about 30 seconds until fragrant but not browned.
Add Tomatoes & Capers
- Stir in the tomatoes and capers. Simmer for 8 to 10 minutes until slightly thickened.
Crush whole tomatoes with a spoon while cooking for better texture.
Balance the Flavor
- Taste the sauce and adjust if needed. Add black pepper, red pepper flakes, or a little more olive oil depending on the balance.
Capers bring salt and acidity. Olive oil softens sharp edges. Tomatoes provide sweetness and body.
Finish the Sauce
- Add the drained spaghetti directly to the pan along with a few spoonfuls of pasta water.
- Toss over medium heat until the sauce coats the pasta evenly.
This final toss is where the sauce and pasta become one dish instead of separate components.
Garnish & Serve
- Top with parsley, basil, or grated cheese if desired and serve immediately.
Notes
Optional Upgrade: Add anchovies, olives, or sautéed shrimp for extra Mediterranean flavor.