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Prep time
10 minutes
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Cook time
30 minutes
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Serves
4
Author Notes
One of my favourite summer weeknight dishes. Inspired by a recipe from The Pasta Project, but without anchovies to make it vegan and with canned tomatoes instead of fresh to make it a pantry-friendly meal —Elina
Ingredients
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2
Garlic cloves
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3 tablespoons
Olive oil
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1
28-oz can diced tomatoes
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2 tablespoons
Capers
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1/2 cup
Pitted black olives
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1 pound
Spaghetti (or pasta of your choice)
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Salt and pepper to taste
Directions
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Peel and finely chop the garlic cloves. In a medium sized pot, sauté the the garlic in the olive oil on medium heat until fragrant
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Add the diced tomatoes, capers, and black olives. Once it starts to bubble, switch to low-medium heat and let it simmer with a lid, stirring occasionally
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While the sauce is simmering, set a large pot of salted water to boil and cook the spaghetti according to package instructions. Drain the spaghetti and return to the pot
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Toss the spaghetti with the sauce, add salt and pepper to taste
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