CategoryRice & Noodles
Easy spaghetti recipe for spring or summer. It is light and simple to prepare. A definite to-go recipe when you want a fast meal.
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!
- 250 grams spaghetti
- 1 onions
- 2 garlic cloves
- 4 peppers (preserved)
- 24 cherry tomatoes
- 30 grams olives
- 15 grams capers
Steps to Prepare
- Boil spaghetti with a pinch of salt until al dante. Refer to packaging for instructions.
- Sauté chopped onions and garlic until fragrant at low to medium heat. Do not over heat 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.
- Switch off the stove.
- Add al dante spaghetti to sauce. Mix well.