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 ragu (meat sauce) requires lots of ingredients and of course, there are many other difficult ones too. The beauty of pasta recipes is that it can be so simple yet impressive!
While I was browsing for simple recipes last summer, a friend who lives in Italy (who cooked 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 absolutely 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 preperation 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!
Whoops. No photos uploaded yet. Be the first!
Boil spaghetti with a pinch of salt until al dente. Refer to packaging for instructions.
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.
Add capers and preserved peppers. Mix evenly. Turn off the stove. Add al dente spaghetti to the sauce. Mix well.