Speaking of sauces with personality, this sauce has a huge personality! It has a ton of amazing flavours that just pop in your mouth. This olive, caper and tomato pasta is AMAZING. You cannot imagine how good it tastes. It feels homey, comforting, and so so yummy.
For you to enjoy this sauce you need to like strong flavours. Not STRONG but rather with “personality” like I say lines above. You feel strong tomato flavour, also strong flavours from the olives and capers. The artichoke hearts are the only thing that’s a bit more delicate. It’s also important that you cook your pasta the right amount of time so that it’s al dente and can go with all the flavours in the sauce. Always cook it for a couple of minutes less than the package suggests and try it along the way so you don’t overcook it.
Just look at this olive, caper and tomato pasta sauuuuuce! These photos could never do justice to the flavour punch it packs with all those ingredients. It’s like throwing a party where all your best friends come and you love that each of them is there. Also, you thought Benny would come and you don’t like Benny that much, but he cancelled last minute! That’s how it feels to take a bite of this pasta ???? P.S. I’m so sorry if you’re a Benny, it’s not personal, lol.
If you like capers and pasta, another recipe you should try is my salmon pasta with fried capers. Fried capers are AMAZING! If you haven’t tried them yet you need to asap, they will change your life. Other nice ingredients that can go in this recipe are chilli flakes, green olives or chopped anchovies. It would be super yum! A mix between Arrabiata, Putanesca and this made up sauce, lol.
Olive, Caper and Tomato Pasta
Ingredients
Para la salsa
- 2 tbsp olive oil
- 1/2 medium brown onion in small cubes
- 1 bayleaf
- 2 garlic cloves sliced thinly
- 8 artichoke hearts canned
- 2 tbsp tomato paste
- 100 ml white wine
- 300 g passata
- 100 g black olives sliced
- Salt and pepper
- 40 g capers
For the pasta
- 300 g spaghetti or other pasta you prefer
Instructions
For the sauce
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Place a pan over medium heat and pour in the olive oil. Also, add the onion and bayleaf. Cook the onion until it smells sweet and becomes translucent.
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Add the garlic cloves and cook them for a minute.
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Add the artichoke hearts and cook them for a minute.
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Add the tomato paste and white wine and mix. Let the liquid evaporate completely.
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Add the passata and olives and reduce the heat to low. Let the sauce thicken; this should take about 5 minutes.
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Adjust the level of salt and pepper.
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At the very last moment add the capers and mix them in.
For the pasta
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Cook the pasta in boiling water with plenty of salt.
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It takes about 7-8 minutes for it to become al dente.
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Remove the pasta from the water and transfer it to the pan with the sauce. Mix them up and serve.
