Spaghetti with Peppers, Olives and Capers

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

Ingredients

• 320 g spaghetti
• 2 bell peppers (one red and one yellow for a more colorful dish)
• 100 g pitted black olives
• 2 tablespoons salt-cured capers (rinsed and desalinated)
• 2 garlic cloves
• 4 tablespoons extra-virgin olive oil
• Salt and pepper to taste
• A pinch of chili flakes (optional)
• Fresh chopped parsley for garnish (optional)

Preparation

1. Start by bringing a pot of water to a boil for the spaghetti. When 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 membranes, then cut them into strips or small cubes.

3. In a large skillet, heat the extra-virgin olive oil and add the garlic cloves to flavor the oil. Let them turn golden, then remove them.

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

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

6. If desired, add a pinch of chili flakes for a touch of heat.

7. Drain the al dente spaghetti and transfer them to the skillet with the pepper, olive and caper sauce. Toss together for a few minutes so the spaghetti absorbs the flavors.

8. Adjust salt and pepper, being careful not to over-salt since the olives and capers are already salty.

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

Trivia

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