Peasant Pasta Fit for a King
Elevate humble ingredients into a flavor-packed masterpiece with "Peasant Pasta Fit for a King." This quick and easy pasta recipe combines al dente spaghetti with a vibrant Mediterranean-inspired sauce featuring juicy canned tomatoes, briny Kalamata olives, and tangy capers. Aromatic garlic and onions form a fragrant base, while parsley and a hint of red chili flakes (optional) add freshness and subtle heat. Topped with a shower of grated Parmesan cheese, this rustic yet luxurious dish impresses with its bold flavors and simple preparation. Perfect for weeknight dinners or casual gatherings, this comforting recipe is a must-try for lovers of classic Italian flavors. Ideal for those searching for "quick Mediterranean pasta," "easy vegetarian pasta dinner," or "flavorful pantry pasta recipe."
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Recipe Information
Ingredients
- 400 g spaghetti (or any long pasta)
- 3 tbsp olive oil
- 4 garlic cloves, minced
- 1 onion, finely chopped
- 400 g canned diced tomatoes
- 2 tbsp tomato paste
- 75 g kalamata olives, pitted and sliced
- 2 tbsp capers, rinsed
- 15 g fresh parsley, chopped
- 50 g Parmesan cheese, grated
- 1 tsp dried oregano
- 0.5 tsp red chili flakes (optional)
- 1 tsp salt
- 0.5 tsp black pepper, freshly ground
- 4 L water for boiling pasta
Instructions
Bring 4 liters of water to a rolling boil in a large pot. Add 1 teaspoon of salt to the boiling water and cook the spaghetti according to the package instructions (approximately 8-10 minutes). Reserve 1 cup of pasta water before draining the pasta.
While the pasta cooks, heat 3 tablespoons of olive oil in a large skillet over medium heat.
Add the minced garlic and chopped onion to the skillet. Sauté for 3-4 minutes, or until the onions turn translucent and the garlic is fragrant, but not browned.
Stir in the canned diced tomatoes and tomato paste. Let the mixture simmer for 5 minutes, stirring occasionally to combine the flavors.
Add the sliced Kalamata olives, rinsed capers, dried oregano, and red chili flakes (if using). Cook for another 2-3 minutes to infuse the sauce with additional depth.
Season the sauce with freshly ground black pepper and adjust salt as needed (note: the capers and olives already bring saltiness to the dish).
Turn the heat to low and add the cooked spaghetti to the skillet. Toss the pasta gently to coat it fully in the sauce. Add reserved pasta water, a little at a time, if the sauce needs thinning.
Remove the skillet from the heat and stir in the fresh parsley for a pop of freshness.
Serve the pasta immediately, garnished with a generous sprinkle of grated Parmesan cheese.
Nutrition Facts
Calories |
1634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.7 g | 114% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 5504 mg | 239% | |
| Total Carbohydrate | 164.3 g | 60% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 22.7 g | ||
| Protein | 51.9 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 861 mg | 66% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1702 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
