Pasta with Capers and Olives

Pasta with Capers and Olives

A dish for busy people, a quick pasta with capers and olives. Ready in 15 minutes.


  • Spaghetti: 200 grams
  • Whole capers: 1 jar
  • Green olives: 4 tablespoons
  • Clarified butter: 2 tablespoons
  • Shallot: 1 piece
  • Olive oil: 4 tablespoons
  • Black pepper: to taste


  1. Cook the pasta al dente.
  2. In 2 tablespoons of clarified butter, sauté finely chopped garlic and shallot (or regular onion).
  3. Add the cooked pasta to the pan, sprinkle with freshly ground black pepper. If the pasta is too dry, add a little olive oil (about 4 tablespoons of good quality olive oil).
  4. Finally, add the chopped olives and capers. If you have parmesan cheese in the fridge, you can add a few shavings at the end.

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