40 minutes total time
25 minutes active time
Easy, Kid Friendly
Our mother ran her kitchen on a rhythm, and every Wednesday was spaghetti night. This recipe is simple and comes together as soon as the pasta is cooked.
1 pound dried spaghettini
¼ cup extra-virgin olive oil
2 garlic cloves
2 tablespoons capers, drained
¼ cup black kalamata olives, pitted
2 cups cherry tomatoes, cut in half
½ teaspoon freshly ground black pepper
2 tablespoons finely grated Pecorino Romano cheese
Bring a large pasta pot of salted water to a boil.
Add the pasta and cook, according to the manufacturer’s instructions, until al dente.
Meanwhile, heat the olive oil in a large sauté pan, over medium-high heat. Add the garlic and swirl in the pan until golden, about 3 minutes. Lower the heat to medium-low. Carefully, holding the pan away from you because the oil can splatter, add the capers and olives and cook until the capers are crispy, about 5 minutes. Add the cherry tomatoes and gently smash them with the olives to release their juices. Stir in the pepper and cook until all ingredients are hot, about 1 minute more. Remove the garlic.
Drain the pasta, reserving a some of the pasta water. Add the pasta to the pan and toss to coat, adding pasta water a few tablespoons at a time if the pasta is dry. Serve, sprinkled with the grated cheese and season to taste with salt.
This recipe is part of Simple Feast, an app that hosts an amazing community of Chefs and their delicious recipes. To view more recipes go to Simple Feast.
- 1 pound dried spaghettini
- ¼ cup extra-virgin olive oil
- 2 garlic cloves
- 2 tablespoons capers, drained
- ¼ cup black kalamata olives, pitted
- 2 cups cherry tomatoes, cut in half
- ½ teaspoon freshly ground black pepper
- 2 tablespoons finely grated Pecorino Romano cheese
- Kosher salt