Spaghetti with capers, olives
and cherry tomatoes


400 gr spaghetti
1 jar black pitted Olives
300 gr chopped cherry tomatoes
1 jar Capers
100 gr bread crumbs
1 chopped garlic clove
Chopped parsley to taste
Extra virgin olive oil
Pepper Salt


Cook the spaghetti in plenty of salted water. In the meantime, toast the bread crumbs in a pan with a drizzle of oil then remove from the pan and set aside. In the same pan, add oil and cook the tomatoes, chopped olives and a handful of capers. Add salt and pepper to taste. Drain the spaghetti al dente, pour them into the pan, stir well and finish cooking. Sprinkle the bread crumbs and parsley on top.






Ideal Products:


Capers Polli

Black Pitted Olives