Spaghetti with Cherry Tomatoes, Olives, and Capers

A light & fresh vegetarian pasta dish that’s filled with sweet cherry tomatoes, fresh basil, and lots of salty kalamata olives & capers. 

This tasty & healthy spaghetti with cherry tomatoes, olives, and capers pasta recipe was adapted from The Food Network, and we enjoyed it for lunch recently. This easy vegetarian pasta recipe was light, delicious, and on the table in 20 minutes. I paired this delicious pasta with a simple butter lettuce salad and some crusty bread.

Spaghetti with Cherry Tomatoes, Olives, and Capers

Ingredients:

• 8 oz spaghetti, cooking in salted water per package instructions, drained & ½ cup pasta water reserved
• 2 tbsp butter
• 1 tbsp olive oil
• 1½-2 cups baby cherry or grape tomatoes
• ¼ cup kalamata olives, halved
• 2 tbsp capers, rinsed & drained
• ¼-½ tsp crushed red pepper flakes, to taste
• 3 cloves of garlic, minced
• Sea salt and freshly cracked black pepper, to taste
• ¼ cup freshly torn basil leaves
• Small mozzarella balls, quartered OR freshly grated parmesan cheese OR feta cheese crumbles, to taste

How to Make Spaghetti with Cherry Tomatoes, Olives, and Capers:

Cook the pasta to al dente in a large pot of well-salted boiling water according to the package instructions. Drain and reserve ½ cup of the cooking liquid.

While the pasta is cooking, heat the olive oil and butter in a skillet over medium heat. Add the tomatoes, olives, capers, and crushed red pepper flakes to the skillet and cook, stirring occasionally, for 5 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute.

Add the drained pasta along with some of the reserved cooking water, to taste; toss to coat everything.

Remove from the heat and season with sea salt and lots of freshly cracked pepper, to taste.

Add the basil and cheese, then toss to mix well. Taste and re-season if needed.

Serve immediately. Enjoy.