How To Make Spaghetti With Olive, Capers And Roasted Red Peppers

Colorful, delicious, and vegan. Check out more easy spaghetti dinners here.

Graphic by Chris Ritter / Photos by Macey Foronda

2. Spaghetti with Olives, Capers and Roasted Red Pepper

Serves 4

Recipe by Rebekah Peppler

1 lb spaghetti
3 tablespoons olive oil
1/2 cup black olives, thinly sliced
1 cup roasted red peppers, thinly sliced
2 tablespoons capers, drained
juice of 2 lemons
1 bunch of parsley, chopped, divided

Cook spaghetti according to package directions, until al dente. Drain through a colander, reserving about a cup of the pasta water.

Heat olive oil in a large skillet over medium heat. Add capers, sliced olives, and sliced red peppers. Cook until the olives are softened and the peppers warmed through. Add the cooked pasta, about 1/2 cup of the reserved pasta water, and the chopped parsley, reserving about a tablespoon for garnish. Toss to coat, sprinkle with lemon juice, and serve.

Garnish with the remaining tablespoon chopped parsley.

Macey Foronda

4. For this recipe, you’ll need a 12-inch skillet and a large pot to cook the pasta.


You can get a great skillet here (pictured left, worth the price, will last forever) or a more affordable decent one here. Any stock pot that’s at least 8 quarts will work, but a 12-quart pot (pictured right) is your best bet. Get a simple one here.

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