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Spaghetti with Bell Peppers, Olives, and Capers

17/11/2023

Spaghetti with bell peppers, olives, and capers is a fresh and flavorful Mediterranean dish. Here is the recipe with a small Italian twist.

Ingredients

  • 320 g of spaghetti
  • 2 bell peppers (one red and one yellow for a more colorful dish)
  • 100 g of pitted black olives
  • 2 tablespoons of salted capers (rinsed and desalted)
  • 2 cloves of garlic
  • 4 tablespoons of extra virgin olive oil
  • Salt and pepper to taste
  • A pinch of red pepper flakes (optional)
  • Chopped fresh parsley for garnish (optional)

Preparation

  1. Start by boiling a pot of water for the spaghetti. Once it’s boiling, salt it and cook the spaghetti according to the package instructions until al dente.

  2. Meanwhile, wash and clean the bell peppers, removing the seeds and white filaments, then cut them into strips or cubes.

  3. In a large frying pan, heat the extra virgin olive oil and add the garlic cloves to flavor the oil. Let them brown and then remove them.

  4. Add the bell peppers to the pan and sauté them on high heat for a few minutes. Then lower the heat and let them cook until they are soft but still slightly crisp.

  5. While the peppers are cooking, rinse and desalt the capers. Add the olives and capers to the peppers and mix well.

  6. If you wish, add a pinch of red pepper flakes to add a bit of spiciness.

  7. Drain the al dente spaghetti and transfer them into the pan with the bell pepper, olive, and caper sauce. Toss everything together for a few minutes so the spaghetti absorb all the flavors.

  8. Adjust the salt and pepper, but be careful not to overdo it with the salt since the olives and capers are already salty.

  9. Plate the spaghetti and, if you like, garnish with chopped fresh parsley.

Curiosity

This dish encapsulates the flavors and colors of the Mediterranean. The use of olives and capers is very common in the coastal regions of Italy, where these ingredients are an integral part of the culinary tradition and are appreciated for their ability to enhance flavors of the dishes with their characteristic briny and piquant taste.