Pasta with Olives and Capers

Pasta with Olives and Capers is a vibrant Moroccan-inspired dish that harmonizes the briny flavors of olives and capers with aromatic spices. This quick and easy recipe offers a delightful taste of North Africa in every bite.

Ingredients

• Pasta (spaghetti or linguine) - 200 grams
• Olive oil - 3 tablespoons
• Garlic (minced) - 2 cloves
• Red onion (finely chopped) - 1 small
• Cherry tomatoes (halved) - 150 grams
• Green olives (sliced) - 100 grams
• Capers - 2 tablespoons
• Fresh parsley (chopped) - 2 tablespoons
• Cilantro (chopped) - 2 tablespoons
• Cumin powder - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Lemon juice - 1 tablespoon

Steps

1. In a large pot, bring salted water to a boil and cook the pasta according to package instructions until al dente, approximately 8-10 minutes.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and chopped red onion, sautéing for 3-4 minutes until the onion becomes translucent.
3. Add the halved cherry tomatoes to the skillet and cook for an additional 2-3 minutes until they start to soften.
4. Stir in the sliced green olives, capers, cumin, paprika, salt, and black pepper. Cook for another 2 minutes to combine the flavors.
5. Once the pasta is cooked, reserve 1/2 cup of pasta water, then drain the pasta and add it to the skillet with the olive and caper mixture.
6. Toss everything together, adding reserved pasta water as needed to create a light sauce.
7. Remove from heat and stir in the chopped parsley, cilantro, and lemon juice. Adjust seasoning to taste.
8. Serve immediately, garnished with extra herbs if desired.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 65 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 900 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.25 L

Health Benefits

• Rich in antioxidants from olives and tomatoes.
• High in dietary fiber which aids digestion.

Tags