Spaghetti With Tomatoes and Capers

Be the first to review
READY IN: 45mins
Recipe by Momma de Finn

This is a recipe from the September issue of Food & Wine that I've been wanting to try. Instead of ripping out the magazine page, I thought it would be easier to post it here for the future. They suggest Italian wines made from Trebbiano grapes such as a 2008 Zenato San Benedetto Lugana or 2008 Valle Reale Vigne Nuove.

Ingredients Nutrition

Directions

  1. Bring a pot of sated water to a boil. Add the spaghetti and cook until al dente; drain, reserving 1/3 cup of the cooking water.
  2. Meanwhile, in a large, deep skillet, heat the oil. Add the tomatoes, olives, anchovies and capers and cook over moderate heat.
  3. Add the pasta to the skillet along with the reserved cooking water and toss. Season with salt and pepper and transfer to a large bowl. Sprinkle with the basil and serve.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a