Pasta with tomato sauce, olives and capers
5 servings
40 minutes
Pasta with tomato sauce, olives, and capers is a classic dish of Italian cuisine infused with Mediterranean aromas. Its roots trace back to the traditions of southern Italy, where fresh tomatoes, olives, and capers are commonly used in cooking. The rich tomato sauce, enhanced with notes of garlic, thyme, and basil, gives the pasta a deep flavor while the capers and olives add zest and a slight saltiness. Grated lemon zest refreshes the dish while Parmesan completes the composition with its rich umami taste. This pasta with sauce is perfect for a cozy dinner at home or a festive table.
1
Finely chop the onion and garlic, and sauté in olive oil until the onion becomes translucent.
- Onion: 1 piece
- Garlic: 3 cloves
- Paste: 400 g
2
Canned tomatoes, peeled, in their own juice, cut into small pieces and add to the onion and garlic. Separate the thyme and basil from the stems and add to the onion, garlic, and tomatoes (if fresh thyme and basil are not available, you can add two teaspoons of 'Herbes de Provence' spice mix).
- Canned tomatoes: 500 g
- Fresh thyme: 2 stems
- Green basil: 1 stem
- Ground black pepper: to taste
- Salt: to taste
3
Also add pepper, salt, the remaining tomato juice from the tomatoes, and simmer everything on low heat for about 20 minutes, stirring occasionally.
- Ground black pepper: to taste
- Salt: to taste
- Canned tomatoes: 500 g
4
Boil the pasta.
- Paste: 400 g
5
When the sauce is ready, add pasta, halved olives, capers, and grate the zest of half a lemon.
- Paste: 400 g
- Olive: 10 pieces
- Capers: 1 tablespoon
- Lemon: 1 piece
6
Mix everything well and let it steep for 5 minutes.
7
Serve the pasta sprinkled with parmesan.
- Parmesan cheese: to taste