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Caper Pasta with fresh grated parmesan.

Tomato Caper Pasta

Fresh tomato caper sauce surrounds luscious al dente pasta. A light and savory dish perfect with a chilled glass of white wine.
Course Dinner
Cuisine Italian
Keyword Caper Pasta
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings
Calories 377kcal
Author Heather


  • 12-13 oz spaghetti noodles
  • 3-4 tbsp sea salt *for pasta water
  • 1/2 cup extra virgin olive oil
  • 4-5 cloves garlic *thinly sliced
  • 1 sprig rosemary
  • 1 heaping tbsp capers *finely chopped
  • 5 med vine ripened tomatoes *diced about 2 1/2 cups
  • 1 med bunch Italian parsley *finely chopped about 1 1/2 cups
  • Freshly grated Parmigiana Reggiani cheese *optional


  • Fill a 6 qt stockpot 3/4 of the way full with cold water. Bring to a boil over high heat. Once boiling add enough sea salt to make the water taste like sea water (3-4 tbsp). 
    Add pasta and bring back to a boil, stirring occasionally to ensure noodles do not stick together. Cook to al dente, with a slight firmness and almost done. Taste testing is the best way to achieve al dente
    Once cooked drain and set aside until tomato caper sauce is complete.
  • Meanwhile, as the water for the pasta comes to a boil, prep remaining ingredients.
  • Once the pasta is cooking, place olive oil, garlic and rosemary in a large skillet pan over med/low to med heat. Heat just until garlic begins to bubble, about 3-5 mins. Add capers and continue to heat for another 2 mins. 
    Raise the heat a bit, add the tomatoes & simmer just until they begin to fall apart, about 2-3 mins. 
    Add parsley & cook for another couple of minutes.
  • Toss in al dente noodles.
  • Top with freshly grated Parmigiana Reggiani cheese.


*Please use as many organic ingredients as possible.*


Calories: 377kcal | Carbohydrates: 44g | Protein: 8g | Fat: 19g | Saturated Fat: 3g | Sodium: 3498mg | Potassium: 196mg | Fiber: 2g | Sugar: 2g | Vitamin A: 229IU | Vitamin C: 4mg | Calcium: 20mg | Iron: 1mg