Spaghetti With Capers and Olives

5.0 (2 reviews)

12 oz. dried spaghetti
1/3 cup virgin olive oil
2 garlic cloves, finely chopped
2 Tbsp. capers, drained and rinsed, caperberries are optional
12 Kalamata olives, pitted and chopped
Freshly squeezed juice of 1/2 unwaxed lemon
1/2 cup chopped flat-leaf parsley
Sea salt and freshly ground black pepper to taste

• Bring a large saucepan of water to a boil.
• Add a good pinch of salt, then the pasta, and cook until “al dente”, according to the timings on the package.
• While the spaghetti is cooking, slowly heat the oil in a small saucepan. Add the garlic and cook for 1 minute. Add the capers, caperberries if using, olives, and lemon juice and cook for another 30 seconds.
• When the pasta is cooked, drain and return it to the warm pan. Add the caper mixture and parsley and toss well to coat.
• Add freshly ground black pepper and serve.

Makes 4 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind