How To Make Spaghetti With Olive, Capers And Roasted Red Peppers

Colorful, delicious, and vegan. Check out more easy spaghetti dinners here .

Graphic by Chris Ritter / Photos by Macey Foronda

Serves 4

Recipe by Rebecca Peppler

INGREDIENTS
1 lb spaghetti
3 tablespoons olive oil
½ cup black olives, thinly sliced
1 cup roasted red peppers, thinly sliced
2 tablespoons capers, drained
juice of 2 lemons
1 bunch of parsley, chopped, divided

PREPARATION
Cook spaghetti according to package directions, until al dente. Drain through a colander, reserving about a cup of the pasta water.

Heat olive oil in a large skillet over medium heat. Add capers, sliced olives, and sliced red peppers. Cook until the olives are softened and the peppers warmed through. Add the cooked pasta, about ½ cup of the reserved pasta water, and the chopped parsley, reserving about a tablespoon for garnish. Toss to coat, sprinkle with lemon juice, and serve.

Garnish with the remaining tablespoon chopped parsley.

Macey Foronda

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