back to top

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

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

Posted on

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.

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.