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Spaghetti with Tomatoes, Olives and Capers

Prep Time 15 mins
Cook Time 15 mins
Servings 6 servings


  • Extra-virgin olive oil about 3 tbsp.
  • 3 medium garlic cloves minced
  • 1/2 teaspoon dried hot pepper flakes or to taste
  • 1 28- ounce can whole tomatoes drained and chopped*
  • 1 3.8- ounce can sliced black olives
  • 1 tablespoon capers drained and rinsed
  • 1 lb. spaghetti I used whole wheat spaghetti
  • Salt to taste


  • Cook spaghetti according to package instructions.  Drain and set aside.
  • Heat olive oil in a large skillet.  Add garlic and red pepper flakes and cook over medium heat until the garlic is cooked, about 2 minutes
  • Add the tomatoes, olives and capers to the skillet.  Simmer, stirring occasionally, until the tomatoes soften and the sauce thickens, about 15 minutes.
  • Toss the spaghetti with the tomato sauce and mix well.
  • Serve.


The original recipe lists canned whole tomatoes, chopped but if I make this recipe again I may use canned diced tomatoes because chopping the whole tomatoes was a rather messy experience.  But its up to you.