Spaghetti with peppers, olives, and capers
- Lactose Free
- Energy Kcal 391
- Carbohydrates g 71.9
- of which sugars g 7.7
- Protein g 12.8
- Fats g 5.8
- of which saturated fat g 0.9
- Fiber g 5
- Cholesterol mg 11
- Sodium mg 158
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 50 min
- Serving: 4
- Cost: Low
PRESENTATION
Spaghetti ai peperoni olive e capperi is a Mediterranean pasta recipe that really, really shows off what Southern Italian cuisine does best. It's all about mixing a few simple, super fresh ingredients to create a dish that's both colorful and tasty. Folks from places like Calabria and Sicily just love their bright bell peppers. Really love them. Here, they're sliced super thin and oven-roasted until they're sweet and a bit tender. This moist pepper flavor stands out against the intense tastes of the black olives and capers in the sauce. Seriously, it's a dish that looks as good as it tastes, with colorful reds, greens, and dark olives all tangled up with the spaghetti. If you love pasta with a punch of flavor and a mix of crisp veggies, this one's for you.
And here's the thing, in Southern Italy, meals like this easy Italian pasta dish focus on simplicity, letting the best local ingredients really speak for themselves. You get a tangy zip from the capers, a salty bite from the olives, and that mellow, golden sweetness of roasted peppers tying it all together. No need for anchovies or anything heavy here—it's a classic anchovy-free pasta that works great for vegetarians or anyone wanting a lighter meal. Some folks swap in green or yellow peppers to change up the taste, but the red ones give that special sweet note. Since it’s a quick spaghetti recipe, it’s perfect for nights when you crave a healthy pasta dinner without much effort. Pretty simple. A good forkful of this spaghetti with peppers, olives, and capers is all you need to enjoy a meal that’s bright, bold, and a bit different from the usual. This Italian dish is all about fresh, strong flavors coming together—making you wish you were sitting on a sun-soaked patio by the sea, savoring every bite. Which is great.
- INGREDIENTS
- Spaghetti 11.3 oz (320 g)
- Red peppers 10.5 oz (300 g)
- Yellow peppers 2 cups (300 g)
- Black olives 2.3 oz (65 g) - pitted
- Capers in oil 1 ¾ tbsp (25 g)
- Anchovies in oil 1.5 oz (40 g)
How to prepare Spaghetti with peppers, olives, and capers
To prepare spaghetti with peppers, olives, and anchovies, wash the peppers and wrap them in aluminum foil (1-2), place them on a baking sheet 3, and bake in a preheated static oven for 40 minutes at 428°F (or in a convection oven for 30 minutes at 392°F).
Meanwhile, drain the anchovies and capers in oil using a colander 4, slice the pitted black olives into rings 5, and set aside. When the peppers are cooked, remove them from the oven, discard the foil 6, and peel them.
Cut them in half, remove the stalk, and the seeds inside, and slice them into thin strips 7. Place the sliced peppers in a colander to drain the excess liquid and set it aside 8. In a large pan, gently fry the anchovies 9.
Add the pepper strips (10-11), and sauté for a couple of minutes. Pour in the pepper cooking water 12.
Also add the olives 13 and the capers 14. Meanwhile, in a large pot, bring plenty of salted water to a boil, add the spaghetti 15, and cook for about 10 minutes or the time indicated on the package.
When cooked, drain the spaghetti and add them to the sauce 16, mix to season the pasta 17. Spaghetti with peppers, olives, capers, and anchovies is ready, serve immediately to enjoy it hot 18!