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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. 

Spaghetti with Cherry Tomatoes, Olives, and Capers

This tasty & healthy pasta was inspired by a recipe I saw on The Food Network and we enjoyed it for lunch recently. We had a few baby cherry tomatoes that needed to be eaten so I used them along with some kalamata olives, lots of capers, and tons of freshly torn basil. I topped two of our portions with bits of mozzarella cheese while my son opted for lots of freshly grated parmesan cheese on his portion. This spaghetti with cherry tomatoes, olives, and capers is a light and delicious pasta that was on the table in 20 minutes and it disappeared quickly. I love those kinds of recipes!

Spaghetti with Cherry Tomatoes, Olives, and Capers

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

Cook the pasta in salted boiling water per package instructions. Drain and reserve 1/2 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 season if needed. Serve immediately. Enjoy.

Spaghetti with Cherry Tomatoes, Olives, and Capers

Spaghetti with Cherry Tomatoes, Olives, and Capers

Spaghetti with Cherry Tomatoes, Olives, and Capers

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Main
Cuisine: Italian
Servings: 3
Author: Pam - For the Love of Cooking

Equipment

  • Large Nonstick Skillet
  • Large pot

Ingredients

  • 8 oz spaghetti, cooking in salted water per package instructions, drained & 1/2 cup pasta water reserved
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1½-2 cups baby cherry 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

Instructions

  • Cook the pasta in salted boiling water in a large pot per package instructions. Drain and reserve 1/2 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 of choice then toss to mix well. Taste and season if needed.
  • Serve immediately. Enjoy. 
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4 Comments

  1. I. SO glad that this easy recipe was in my inbox today! I’ve been busy, & didn’t plan ahead for tonight’s dinner, but fortunately I have everything on hand to make this delightful dish tonight. I’m sure we’ll enjoy it. Thanks