A light & fresh vegetarian pasta dish that’s filled with sweet cherry tomatoes, fresh basil, and lots of salty kalamata olives & capers.
This tasty & healthy pasta was inspired by a recipe I saw on The Food Network and we enjoyed it for lunch recently. We had a few baby cherry tomatoes that needed to be eaten so I used them along with some kalamata olives, lots of capers, and tons of freshly torn basil. I topped two of our portions with bits of mozzarella cheese while my son opted for lots of freshly grated parmesan cheese on his portion. This spaghetti with cherry tomatoes, olives, and capers is a light and delicious pasta that was on the table in 20 minutes and it disappeared quickly. I love those kinds of recipes!
How to Make Spaghetti with Cherry Tomatoes, Olives, and Capers
Cook the pasta in salted boiling water per package instructions. Drain and reserve 1/2 cup of the cooking liquid.
While the pasta is cooking, heat the olive oil and butter in a skillet over medium heat. Add the tomatoes, olives, capers, and crushed red pepper flakes to the skillet and cook, stirring occasionally, for 5 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute.
Add the drained pasta along with some of the reserved cooking water, to taste; toss to coat everything. Remove from the heat and season with sea salt and lots of freshly cracked pepper, to taste. Add the basil and cheese then toss to mix well. Taste and season if needed. Serve immediately. Enjoy.