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Spaghetti with Capers and Olives

IISS Luca Paciolo
  • Serves: 4
  • Preparation: 5
  • Cooking: 20
  • Ready: 25

You simply can’t go wrong with this classic Italian pasta dish which is quick to prepare and full of flavour.


  • ⅔ tablespoon of olive oil
  • 2 cloves garlic
  • 400 ml can diced tomatoes
  • 1 tablespoon chopped fresh basil
  • 2 tablespoons capers
  • ¼ cup minced black olives
  • salt and pepper, to taste
  • 400 g spaghetti


Pour the olive oil into a non-stick pan and fry the garlic, being careful not to burn it.

After two minutes add the capers and olives and let them cook for another two minutes.

Add the can of tomatoes and let the sauce cook for at least 15 minutes.

While you are making the sauce, cook the pasta in approx. 2 litres of boiling salted water and drain it after ten minutes, or according to cooking instructions.

When the spaghetti is ready, add this to the sauce and garnish with basil.

Additonal notes

This recipe comes from students at IISS Luca Paciolo, Rome, who took part in an inspiring Meat Free Monday project.

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