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This spaghetti sauce with tomatoes, olives and capers is vegan and full of flavour.
Be the first to make this!
- 6 tablespoons olive oil
- 3 large garlic cloves
- 1 (400g) tin chopped tomatoes
- 24 Kalamata olives, pitted and chopped
- 4 tablespoons capers, drained
- 1 pinch crushed chillies
- 1 teaspoon dried basll
- salt and pepper, to taste
- light brown soft sugar
MethodPrep:5min ›Cook:15min ›Ready in:20min
- In a deep frying pan or casserole dish heat the olive oil. Slice 2 of the garlic cloves then cook and stir over a medium heat, until golden and fragrant. Remove with a slotted spoon and discard.
- Mince the third garlic clove and add to the oil together with the tomatoes, olives, capers, chilli and basil. Simmer for 10 minutes, stirring occasionally. Season with salt, pepper and brown sugar to taste.
Reviews & ratingsAverage global rating:(2)
Spaghetti with capers recipe - Recipes
Santorini is such a glorious holiday destination. With all its wonderful fresh produce, including glorious tomatoes, magnificent capers, and preservative-free wine, it really is a foodie haven, and one well worth recreating in your kitchen. If you’re worried about what it’s like to travel and still stay vegan, Santorini is seriously the place for you — even the delicious frothy coffee doesn’t contain milk and the people could not be more accommodating.
Salt and freshly ground black pepper
3 garlic cloves, finely chopped
1-3/4 cups cherry or other small tomatoes, halved
2 tablespoons capers in brine, drained, rinsed, and roughly chopped
1 tablespoon extra virgin olive oil
Freshly chopped flat-leaf parsley, to garnish
Bring a large pan of salted water to a boil.
Heat the olive oil in a large, non-stick, heavy-bottomed frying pan and add the shallots. Season with salt and pepper and allow the shallots to sweat for several minutes before adding the garlic and tomatoes.
Add the pasta to the pan of boiling water and cook according to the package instructions, stirring frequently to keep it from sticking.
Once the tomatoes begin to soften, pour in the lemon juice, season, and reduce for a few minutes. Add the capers and wine to the pan — turn the heat up and let the alcohol evaporate and the sauce thicken slightly.
Reserve a small cup of cooking water from the pasta before draining it. Lightly toss the spaghetti in the sauce. Pour in the reserved cooking water and let the pasta soak up the sauce flavors before transferring to a dish.
Serve drizzled with the extra virgin olive oil and a sprinkling of freshly chopped parsley.
Spaghetti Cakes are the ultimate hack for turning leftover spaghetti into something exciting! Who would have thought you could eat spaghetti with your hands?!
You all know I'm very into leftovers. I usually end up doubling recipes just so we have leftovers for the next day, and I don't have to cook again. But sometimes, leftovers just aren't exciting or you're not in the mood for them. This conundrum is why I came up with Spaghetti Cakes! Next time you have leftover spaghetti in your refrigerator and your kids turn up their nose to it, try this recipe and see their eyes light up!
Spaghetti Cakes are a marriage between Rice Cakes and Noodle Pancakes. They're super simple to make and a ton of fun to eat. Every time I make something my kids can eat with their hands they're more excited to eat it. Plus these are great for messy toddlers who are always throwing their spaghetti on the floor. Post dinner clean up just got easier with this recipe!
For this recipe to have the best results, you'll need to cut the spaghetti into smaller pieces. I used these herb scissors that did just the trick and saved me a ton of time! Once you chop your cooked spaghetti, this recipe is as simple as mixing in the marinara sauce, eggs, capers, olives and cheese, forming the discs and sautéing! You'll get a perfectly crisp Spaghetti Cake that's soft on the inside. So delicious!
This recipe is a great one to include in your kid's school lunch rotation. They're very lunchbox friendly and sure to get eaten. I mean, who doesn't love the idea of spaghetti you can eat with your hands? If you're looking for more fun, handheld lunchbox recipes try my Tex Mex Rice Cakes or these Veggie Pancakes.
This recipe is one of my favorite ways to transform leftovers into something new. Let me know what you think by tagging me on social media!
Notes about this recipe
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Bring a large pot of salted water to a boil, and cook the spaghetti according to the package instructions. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook for 2-3 minutes until fragrant.
Add the capers and cherry tomatoes, and season with salt and pepper. Bring the heat up to medium high and cook for a minute. Add the white wine and bring to a simmer. Cook for another 2 minutes. Stir in the parsley, mint, lemon zest, and juice. Toss in the pasta until everything is well incorporated. Serve!
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- Cut the uncooked spaghetti in half and arrange in the Instant Pot in a crisscross pattern to prevent from clumping or sticking together.
- For extra depth of flavor, replace the water with vegetable or chicken broth.
- The pasta will look soupy at first, but do not be alarmed! Let it stand for a few minutes to allow the noodles to absorb the sauce then give it a good stir to evenly coat with the sauce.
- Capers are either packed in vinegar or salt brine. They’re usually very high in sodium content to be eaten straight from the jar. Rinse and drain well before using.
- 4 cups broccoli florets
- 16 ounces uncooked whole-grain spaghetti (such as Barilla)
- 5 tablespoons olive oil, divided
- 4 garlic cloves, sliced
- 4 anchovy fillets, drained
- ½ teaspoon crushed red pepper
- ¼ cup chopped fresh flat-leaf parsley
- 1 ½ tablespoons fresh lemon juice, divided
- 1 teaspoon kosher salt, divided
- 3 ounces Parmesan cheese, grated and divided (about 3/4 cup)
- 2 teaspoons chopped shallots
- 1 teaspoon chopped capers, drained
- ¼ teaspoon freshly ground black pepper
Bring a large saucepan of water to a boil. Add broccoli cook 3 minutes or until crisp-tender. Remove broccoli from pan with a slotted spoon set aside. Return water to a boil. Add pasta to pan cook according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking liquid.
Place 1/4 cup oil, garlic, and anchovies in a large skillet. Heat over medium heat for 3 minutes or until garlic is golden brown and anchovies have melted into the oil, stirring occasionally. Add crushed red pepper to pan cook 30 seconds, stirring constantly. Carefully add reserved 1/2 cup cooking liquid to pan. Add pasta to pan toss to coat. Stir in parsley, 1 1/2 teaspoons juice, 3/4 teaspoon salt, and 2 ounces Parmesan cheese (about 1/2 cup). Reserve 4 cups pasta mixture. Divide remaining 4 cups pasta mixture among 4 plates sprinkle evenly with remaining 1 ounce Parmesan cheese (about 1/4 cup).
Combine remaining 1 tablespoon oil, remaining 1 tablespoon juice, remaining 1/4 teaspoon salt, shallots, capers, and black pepper in a small bowl, stirring with a whisk. Drizzle oil mixture over broccoli florets. Serve with pasta mixture.
Italian Wedding Soup: Shape 12 ounces bulk hot Italian sausage into 42 meatballs. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add meatballs cook 2 minutes on each side. Remove meatballs from pan. Add 3/4 cup chopped onion, 3/4 cup chopped carrot, and 2 minced garlic cloves to pan sauté 4 minutes. Add 3 cups unsalted chicken stock and 2 cups water bring to a simmer. Add meatballs cook 2 minutes. Stir in 5 cups spinach, 1 1/2 cups chopped pasta mixture, 1/4 cup chopped fresh dill, 2 teaspoons lemon juice, 1/2 teaspoon kosher salt, and 1/2 teaspoon pepper cook 2 minutes. Place 1 1/3 cups soup in each of 6 bowls top each serving with 2 teaspoons grated Parmesan cheese.
Calories 234 Fat 15g (sat 8g, mono 1g, poly 7g) Protein 14g Carb 11g Fiber 2g Chol 44mg Iron 2mg Sodium 634mg Calc 81mg
Tomato-Basil Spaghetti Frittata: Heat 1 1/2 teaspoons olive oil in a medium nonstick skillet over medium heat. Spread 2 1/2 cups pasta mixture in pan cook 3 minutes. Combine 1/3 cup sliced green onions, 1/3 cup 2% reduced-fat milk, 2 tablespoons chopped fresh basil, 1/2 teaspoon kosher salt, 1/4 teaspoon pepper, 6 large eggs, and 1 1/3 ounces shredded whole-milk mozzarella cheese (about 1/3 cup) in a large bowl. Add egg mixture to pan. Reduce heat to medium-low cover and cook 8 minutes or until set. Combine 3/4 cup quartered cherry tomatoes, 1 tablespoon sliced basil, 1 tablespoon olive oil, 1/2 teaspoon white wine vinegar, and 1/8 teaspoon kosher salt in a bowl. Cut frittata into 4 wedges top with tomato mixture.
Serves 4 (serving size: 1 wedge and about 3 tablespoons tomato mixture)
Calories 302 FAT 2g (sat 4g, mono 4g, poly 5g) Protein 16g Carb 18g Fiber 1g Chol 290mg Iron 2mg Sodium 594mg Calc 157mg
Lemon Spaghetti with Shrimp
In a skillet, heat 1/4 inch of vegetable oil until shimmering. Add the capers and fry over moderately high heat, stirring, until browned and crisp, 3 minutes. Using a slotted spoon, transfer the capers to paper towels to drain.
In a saucepan of salted boiling water, cook the spaghetti until al dente. Drain, reserving 1 cup of the cooking water.
Meanwhile, in a medium bowl, whisk 2/3 cup of the olive oil with the grated cheese, lemon zest and lemon juice.
In a very large skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Season the shrimp with salt and pepper, add to the skillet and cook over moderately high heat, turning once, until just opaque, 4 minutes. Reduce the heat to moderate and add the pasta, lemon sauce, half of the reserved pasta water and the 1/2 cup of basil. Cook, tossing, until the pasta and shrimp are coated, 2 minutes, adding more of the pasta water if the spaghetti is dry transfer to shallow bowls, garnish with basil and the fried capers and serve.
Spaghetti With Shrimp, Capers & Garlic
Bring a large pot of lightly salted water to a boil over high heat. Add the spaghetti and cook, stirring occasionally, until barely tender.
While the pasta cooks, heat 2 tablespoons of the oil in a large (12-inch) skillet over medium heat. Add the shrimp and cook for 1 minute. Add the capers and garlic and cook, stirring occasionally until the shrimps turn pink and firm, 2 to 3 minutes.
Stir in the lemon juice, parsley and season with salt and pepper.
Drain the spaghetti and return to the warmed pot. Add the shrimp and its sauce and toss, adding the remaining 3 tablespoons oil or more if you wish.
Transfer to a large, warmed serving bowl.
Garish with freshly grated parmegiano reggiano cheese. Serve immediately.
- 3 tablespoons butter
- 3 ounces olive oil
- 3 cloves garlic (minced)
- 3 ounces pine nuts
- 15 ounces California black olives (sliced)
- 3 tablespoons capers (rinsed and minced)
- 1 tablespoon basil (cut into chiffonade)
- 1 teaspoon oregano (minced)
- 1 teaspoon flat parsley (minced)
- 1 pound pasta (any shape)
- Salt (to taste)
- Ground black pepper (to taste)
- 2 ounces Parmesan cheese (grated)
Combine the butter with the olive oil and heat over medium heat in a large saute pan.
Add the garlic and pine nuts, reduce the heat to low, and continue to cook until the nuts are just beginning to turn golden in color.
Add the olives, capers, basil, oregano, parsley, salt, and pepper. Toss until the products are incorporated and heated thoroughly.
Cook the pasta in a large sauce pot of boiling salted water until al dente. Drain well. Toss the drained pasta with the nut-olive mixture over medium heat until the products are incorporated and heated thoroughly. Season to taste with salt and black pepper.
Sprinkle each portion with grated Parmesan cheese.
Recipe Source: by The Art Institutes (John Wiley & Sons)
Reprinted with permission.