Spaghetti with tomatoes, capers and olives Italian cuisine is simply unthinkable without pasta. There are thousands of recipes for its preparation, and each day their number increases, because every chef finds it necessary to come up with his own recipe, using all sorts of ingredients in various combinations. In Italy, pasta is served to the table as a first course. In our culture, where soup is traditionally considered to be the first dish, the paste nevertheless became very popular, and our housewives invent with different enthusiasm different sauces. It is difficult to say who is the author of the pasta with tomatoes and capers, but this is not important. This is just one example of how to give ordinary spaghetti an unusual taste and a magnificent look. As in the traditional Italian dish, in the pasta with tomatoes and capers, half of it is sauce, this is the beauty of Italian pasta. For its preparation you can use not only spaghetti, but also any other medium-sized pasta to your taste. The absence of real capers can be filled with quite similar to the taste of nasturtium garden.
Ingredients:- Spaghetti 200 g
- Tomatoes cured 150 g
- Capers 10 pcs.
- Olives without seeds 100 g
- Olive oil 4 tbsp. l.
- Garlic 2 cloves
- Salt 1 pinch
- Step 1 To prepare the dish, take spaghetti, capers, pitted olives, dried tomatoes in oil, garlic and olive oil.
- Step 2 Olives and capers (if they are large) cut in half.
- Step 3 Cut the tomatoes into strips.
- Step 4 Boil the spaghetti according to the instructions on the package, adding salt and 1-2 tablespoons of olive oil.
- Step 5 In a frying pan, heat 2-3 tablespoons of olive oil and fry the garlic until ruddy 1-2 minutes.
- Step 6 Then add the tomatoes, capers and black olives - mix everything well.
- Step 7 Stew everything on a slow fire for 5-10 minutes, stirring occasionally.
- Step 8 Ready spaghetti spread out on plates and put the dressing on top. Serve the dish hot.