I've been in love with capers in pasta ever since I first tried chicken piccata. Since capers pair so well with garlic and tomatoes in pasta, I often make my A Tomato Lover's Tomato Caper Pasta recipe whenever I'm craving a quick pasta recipe with tomatoes and capers. This recipe is another version of my tomato caper pasta recipe but with Castelvetrano olives which are very mild in flavor and aren't really salty like Spanish olives which are usually used in salad. I strongly suggest that if you haven't tried Castelvetrano olives before, you should taste them and see what you think because no other olive tastes like them. I personally love olives and through this recipe and other olive pasta recipes I've found that both black olives and Castelvetrano olives are a perfect and addictive combination with tomatoes. The briny and salty bite that capers have paired with the mellow flavor of Castelvetrano olives is an absolutely magical combo that you have to try! The best part of this recipe is that its one of the fastest pasta recipes you can make in 20 minutes or less and doesn't require a lot of cutting ingredients.
-1 cup Castelvetrano green olives sliced into halves
-1 1/2 cups chopped baby bella mushrooms
-4 tbs. capers
-4 oz. angel hair pasta or linguine
-a 15 oz. can diced tomatoes
-a 15 oz. cans tomato sauce
-2 tbs. olive oil
-2 tbs. minced garlic
-2 tbs. lemon juice
-1 tsp. dried basil
-1 tsp. salt
-black pepper to taste
Cook pasta, drain, and set aside. In a large pan, heat olive oil on medium-high heat. Add the olives and mushrooms to cook for 8 minutes, stirring occasionally.
Gently mix in the tomato sauce, tomatoes, capers, and all seasonings. Let the sauce simmer on low heat for 5 minutes. Thoroughly mix in the pasta with the sauce and turn off heat. Serve and enjoy!
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