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Spaghetti with Olives and Capers

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Spaghetti with Olives and Capers

Rice & Noodles


Rice & Noodles




Cook Time

Cook Time

20 M



2 Servings
Grace Teo
Grace Teo   thegraceteo
Published on April 17, 2016

  Based on 200 ratings  Watch Now


Being in Germany makes it easy to explore other western cuisines. Spaghetti is one of the first few western dishes I tried cooking because it did not look too challenging. Some sauce like ragout (meat sauce) requires many ingredients and that is just considered a simple sauce. The beauty of pasta recipes is that it can be so simple, et impressive!

While I was browsing for simple recipes last summer, a friend who lives in Italy (who cooks exceptionally great Italian food) shared this recipe with me. No measurements were given but I somehow figured out the correct amount. We enjoyed it so much and it has now became a staple dish at home. My husband loves it because of the olives and the delectable sauce while I enjoy cooking this due to its simplicity. There you go, a happy meal with very little effort.

Capers, which are pickled flower buds, are generally salty. Therefore, no salt is needed in the preparation of this dish. If you are unable to stomach spiciness, go easy on the preserved peppers. In this recipe, I used 4 of them which caused the dish to be rather spicy. With a dash of black pepper, this dish is good to go.

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  • 250 grams spaghetti
  • 1 yellow onions  
  • 2 garlic clove(s)
  • 4 peppers (preserved)
  • 24 cherry tomatoes
  • 30 grams olives
  • 15 grams capers

Steps to Prepare


Step 1:

Boil spaghetti with a pinch of salt until al dente. Refer to packaging for instructions.


Step 2:

Sauté chopped onions and garlic until fragrant at low to medium heat. Do not overheat or it might be bitter. Add halved cherry tomatoes to pan and leave them to cook with the lid on. Stir every 5 minutes until cherry tomatoes soften.


Step 3:

Add capers and preserved peppers. Mix evenly. Turn off the stove. Add al dente spaghetti to the sauce. Mix well.