Pasta con Aceitunas y Alcaparras

Pasta con Aceitunas y Alcaparras is a vibrant and flavorful vegan dish that combines the briny goodness of olives and capers with al dente pasta. Perfect for a quick and satisfying meal, this dish showcases the simplicity of Spanish cuisine with its bold flavors.

Ingredients

• Pasta (spaghetti or penne) - 200 grams
• Green olives (pitted and sliced) - 100 grams
• Capers - 30 grams
• Garlic (minced) - 3 cloves
• Cherry tomatoes (halved) - 150 grams
• Olive oil - 3 tablespoons
• Fresh parsley (chopped) - 2 tablespoons
• Red pepper flakes - 1/2 teaspoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water and then drain the pasta.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
3. Add the sliced olives, capers, and halved cherry tomatoes to the skillet. Cook for about 3-4 minutes until the tomatoes soften slightly.
4. Toss in the cooked pasta along with the reserved pasta water. Mix well to combine and heat through, about 1-2 minutes.
5. Season with salt and black pepper to taste. Remove from heat and stir in the chopped parsley before serving.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 70 g
• Fiber: 7 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.15 L

Health Benefits

• Rich in healthy fats from olive oil and olives.
• High in fiber from the pasta and vegetables.

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