Black Olive and Caper Spaghetti

by Whiski Business on February 3, 2011

Black olive and caper spaghetti


Not too many ingredients, just some odd ones! This is my honey’s old family recipe.

He even did all the chopping, slicing and dicing!


First you’ll want this because——-

(nice wine glass huh?)

pit the olives

Ya gotta pit the olives! Wine helps when you’re in the pits!


A whole lot of garlic!

saute the garlic

Sauté until the garlic is tender.

add the capers

Add the capers. Yeah—that’s my honey!

mixer bowl

Mix it ALLLLLL up!

tah dah

Tah Dah!!!

Ok, so I know it sounds a little weird, but it actually is good. Old family recipes are old for some reason; someone has to like ‘em.

Black Olive and Caper Spaghetti

½ Pint oil cured black olives (I found them @ Sprouts)

¾ Cup capers

3 Tbs finely chopped garlic (or more if you like)

2 to 3 Tbs really good olive oil

¾ Cup water

1 Lb spaghetti (we used whole wheat)

Cook the spaghetti as directed on package. While its cooking heat olive oil in large frying pan on medium heat. Pit and rough chop the olives. Cook olives and garlic in hot frying pan until the garlic is tender. Be careful not to over cook or burn the garlic—it get bitter if you do. Add the capers with the water. Simmer on low until the spaghetti is cooking.

Mix it all up family style—-in one big bowl! Top with parmesan cheese.

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