Spaghetti with Tomatoes and Capers Recipe

Name: Spaghetti with Tomatoes and Capers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon kosher salt, plus more for pasta pot; 1/2 cup plus 2 tablespoons extra-virgin olive oil; 1 cup coarse bread crumbs (see note); 6 garlic cloves, sliced; 2 pounds ripe fresh tomatoes, cored, and chopped into 1/2-inch pieces; 3.5-ounce jar capers, drained; 1/4 teaspoon peperoncino flakes; 1 pound spaghetti; 10 large fresh basil leaves, shredded; 1/2 cup grated Grana Padano or Parmigiano-Reggiano

Servings: persons

1 teaspoon kosher salt, plus more for pasta pot
1/2 cup plus 2 tablespoons extra-virgin olive oil
1 cup coarse bread crumbs (see note)
6 garlic cloves, sliced
2 pounds ripe fresh tomatoes, cored, and chopped into 1/2-inch pieces
3.5-ounce jar capers, drained
1/4 teaspoon peperoncino flakes
1 pound spaghetti
10 large fresh basil leaves, shredded
1/2 cup grated Grana Padano or Parmigiano-Reggiano

1
Bring a large pot of salted water to boil for pasta.
2
Heat 1/2 cup of the olive oil in a large skillet.
3
Toss in the bread crumbs, and toast until they are crisp, about 3 to 4 minutes.
4
Scoop out the bread crumbs with a slotted spoon and drain on paper towels.
5
Now add the sliced garlic to the skillet, and cook over medium heat.
6
Once the garlic is sizzling, add the chopped tomatoes, capers, salt, and peperoncino.
7
Adjust heat, and cook until the tomatoes break down and give off their juices, and the sauce reduces, about 8 to 10 minutes.
8
Slip the spaghetti into the boiling water.
9
When the spaghetti is al dente and the sauce is ready, remove the spaghetti with tongs from the pot and add directly to the sauce.
10
Sprinkle on the shredded basil, and drizzle in remaining 2 tablespoons olive oil.
11
Toss to coat the pasta with the sauce.
12
Remove from heat, and sprinkle with the grated cheese.
13
Toss, and transfer to serving bowls or plates.
14
Sprinkle with the reserved bread crumbs, and serve.
15
To make the coarse bread crumbs, grate a piece of stale country bread on the large holes of a box grater.

632

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 teaspoon kosher salt, plus more for pasta pot, 1/2 cup plus 2 tablespoons extra-virgin olive oil, 1 cup coarse bread crumbs (see note), 6 garlic cloves, sliced, and more.

Yes, Spaghetti with Tomatoes and Capers falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spaghetti with Tomatoes and Capers

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