Spaghetti with Cherry Tomatoes, Olives, and Capers
Course Main
Cuisine Italian
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 3
Author Pam - For the Love of Cooking
Equipment
Large Nonstick Skillet
Large pot
Ingredients
8ozspaghetti, cooking in salted water per package instructions, drained & 1/2 cup pasta water reserved
2tbspbutter
1tbspolive oil
1½-2cupsbaby cherry tomatoes
¼cupkalamata olives, halved
2tbspcapers, rinsed & drained
¼-½tspcrushed red pepper flakes, to taste
3cloves of garlic, minced
Sea salt and freshly cracked black pepper, to taste
¼cupfreshly 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.