Being in Germany makes it easier to explore western cuisines. Spaghetti is one of the first few western dishes I tried cooking because it did not look too challenging. Some sauces like ragout (meat sauce) for example, requires too many ingredients and that is considered a simple sauce. 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 cooks exceptionally great Italian food) generously shared this recipe with me. No exact measurements of the ingredients 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.
Spaghetti with Olives and Capers is also known as:
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 would be bitter. Add halved cherry tomatoes to pan and allow them to cook with the lid on. Stir every 5 minutes until they softened.
Add capers and preserved peppers. Mix evenly. Turn off the stove. Add al dente spaghetti to the sauce. Mix well.
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