Olive, Caper and Tomato Pasta

Ingredients

• 2 tbspolive oil
• 1/2 mediumbrown onion, diced small
• 1bay leaf
• 2 clovesgarlic, thinly sliced
• 8canned artichoke hearts
• 2 tbsptomato paste
• 100 mlwhite wine
• 300 gpassata
• 100 gblack olives, sliced
• to tastesalt and pepper
• 40 gcapers
• 300 gspaghetti, or another pasta of your choice

Instructions

1. 1

   Start the sauce

   Set a pan over medium heat and add the olive oil, onion and bay leaf. Cook until the onion is translucent and smells sweet.

2. 2

   Cook the garlic

   Add the sliced garlic and cook for 1 minute.

3. 3

   Add artichokes

   Stir in the artichoke hearts and cook for 1 minute.

4. 4

   Reduce the wine

   Add the tomato paste and white wine, then stir. Let the liquid evaporate completely.

5. 5

   Thicken the sauce

   Add the passata and sliced olives. Turn the heat down to low and cook until the sauce thickens, about 5 minutes.

6. 6

   Season the sauce

   Taste and adjust the salt and pepper.

7. 7

   Stir in capers

   Just before serving, add the capers and mix them through the sauce.

8. 8

   Cook the pasta

   Boil the pasta in plenty of salted water. It should take about 7–8 minutes to reach al dente; check the packet instructions as well.

9. 9

   Combine and serve

   Lift the pasta out of the water and transfer it to the pan with the sauce. Toss together and serve.

What is olive, caper and tomato pasta?

This is a tomato-based pasta dish built around olives, capers and artichoke hearts, ingredients often associated with Mediterranean cooking. The recipe pairs their salty, tangy flavours with sweet onion and passata.

The combination works because the sauce is cooked briefly while the pasta boils, so the meal comes together in about 35 minutes without a long simmer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 600 calories, 19g protein, 93g carbs, 18g fat.

Most of the carbohydrates come from the spaghetti, while olive oil and olives contribute much of the fat; the pasta and artichokes provide some protein, though this is not a particularly protein-rich meal. Serve it with a generous green salad or add a protein-rich side such as beans to balance the plate.

Building the sauce

Onion and bay leaf: cooking the onion until translucent softens its flavour and gives the oil a savoury base. Add the garlic after that, as it needs only a minute and can scorch if left in the pan too long.

Tomato paste and wine: stir them together and let the wine evaporate completely before adding passata. This concentrates the sauce rather than leaving it thin and wine-forward.

Choosing the ingredients

Artichokes: canned hearts are convenient here; drain them before adding so excess liquid does not loosen the sauce. Keep them in generous pieces for a distinct bite.

Olives and capers: both bring plenty of savoury, briny flavour. Add the capers at the end, as the method directs, to keep their flavour bright.

Getting the texture right

Sauce: after adding passata and olives, keep the heat low and cook for about 5 minutes, until it has thickened. A gentle simmer is enough; vigorous boiling can make it splatter.

Pasta: cook until al dente, using the stated 7–8 minutes as a guide and checking the pasta itself. It should be cooked through but still have a little firmness.

Timing the pasta and sauce

Start the sauce first, then bring the pasta water to the boil while it cooks. The sauce can finish thickening as the pasta cooks, helping both parts be ready around the same time.

Transfer the pasta straight from the water to the sauce, as instructed. Toss it well so the sauce coats the strands.

What to serve alongside

A crisp green salad or simply dressed leaves make a fresh contrast to the salty, rich sauce. You could also serve bread at the table to scoop up any sauce left on the plate.

The pasta is substantial on its own, so keep additional sides simple and avoid adding more salty components if the olives and capers are particularly briny.

Recipe notes & tips

• Drain the canned artichoke hearts well before adding them to the pan.
• Taste the sauce before adding much salt, since olives and capers can be salty.
• Slice the olives evenly so they distribute through the sauce.
• Keep the sauce at a gentle simmer while it thickens.
• Check the pasta a minute before the suggested cooking time is up.

Variations

• Use another pasta: Choose a shape such as penne or fusilli that holds the tomato sauce.
• Add chilli: Stir in a pinch of chilli flakes with the garlic for gentle heat.
• Include fresh herbs: Finish with chopped parsley or basil for a fresh note.
• Use green olives: Swap them for the black olives for a sharper, tangier flavour.
• Add beans: Stir in drained butter beans near the end for a more filling variation.

Common mistakes to avoid

• Burning the garlic: Add it only after the onion is softened and cook it for just 1 minute.
• Leaving wine in the sauce: Wait for the liquid to evaporate completely before adding passata.
• Overcooking the sauce: Keep it on low heat and stop when it has thickened, after about 5 minutes.
• Overcooking the pasta: Check it around 7 minutes and drain when it is al dente.
• Oversalting: Taste after adding olives and capers before adjusting the seasoning.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a pan or microwave, adding a splash of water if the pasta seems dry.

Frequently asked questions