I love this recipe because it’s quick to prepare, but the flavor feels like it’s been simmering for hours. The sauce is fresh, light, and perfectly seasoned with herbs and just a hint of brininess from the olives and capers. It’s a dish I turn to when I want a satisfying meal that feels both rustic and elegant. Plus, it’s perfect for family dinners or casual entertaining—everyone always goes back for seconds.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
250 g spaghetti 200 ml extra virgin olive oil Parsley, as needed 100 g finely chopped sun-dried tomatoes 100 g black olives 1 tbsp capers 2 cloves garlic 100 g cherry tomatoes Oregano, as needed Black pepper, as needed
Directions
I start by heating the extra virgin olive oil in a large pan over medium heat. Once warm, I add the finely chopped garlic and let it gently fry until it turns golden and aromatic.
While that’s happening, I dice the cherry tomatoes into small cubes so they cook evenly. Once the garlic is golden, I add the tomatoes to the pan and stir, letting them cook over medium heat for about 15 minutes until they soften and release their juices. The sauce should be fluid and glossy—perfect for coating the pasta.
Next, I add a pinch of oregano for flavor, followed by the sun-dried tomatoes, capers, and sliced black olives. I stir everything together so the flavors blend beautifully.
While the sauce simmers, I bring a large pot of salted water to a boil and cook the spaghetti until al dente, following the instructions on the package. Before draining, I reserve a small cup of the pasta cooking water.
Once the pasta is ready, I drain it and transfer it directly into the pan with the sauce. I toss everything together over medium heat, adding a splash of the reserved pasta water if needed to help the sauce cling to every strand.
I finish by sprinkling freshly chopped parsley and black pepper over the top, tossing one last time to bring all the flavors together.
Finally, I plate it family-style in a large serving dish or twirl it into elegant “nests” with a basil leaf on top for a classic Italian touch.
Servings and Timing
This recipe serves 4 people and takes about 50 minutes total—20 minutes of prep and 30 minutes of cooking.
Variations
Sometimes I like to add a pinch of red chili flakes for a spicy kick or a few halved cherry tomatoes for extra sweetness. For a heartier version, I toss in some grilled vegetables like zucchini or eggplant. If I want a bit more depth, I finish the dish with a drizzle of lemon juice to brighten the flavors.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm the pasta gently in a pan with a little olive oil or a splash of water until it’s hot again. I avoid microwaving it since that can make the pasta lose its texture.
FAQs
What makes this marinara different from others?
I love how this version uses olives, capers, and sun-dried tomatoes for a deep, Mediterranean flavor.
Can I use another type of pasta?
Yes, linguine or penne work beautifully with this sauce.
Is this recipe vegetarian?
Yes, this version is completely vegetarian and full of flavor.
Can I make the sauce ahead of time?
Absolutely—I often prepare the sauce a few hours ahead and just reheat it when I cook the pasta.
How do I make it spicy?
I add a pinch of red chili flakes when frying the garlic to infuse the oil with gentle heat.
What type of olives should I use?
I prefer black or Kalamata olives, but any meaty, flavorful olive works well.
Can I add cheese?
While traditional marinara doesn’t include cheese, a sprinkle of Parmesan or Pecorino adds a nice touch.
What should I serve it with?
I love pairing it with crusty bread and a crisp green salad.
Can I add seafood?
Yes, I sometimes add shrimp, mussels, or calamari for a coastal twist.
How do I prevent the sauce from being too oily?
I use high-quality olive oil and allow the tomatoes to simmer long enough for the flavors to balance.
Conclusion
Spaghetti Marinara is a timeless Italian classic that I never tire of making. It’s the perfect balance of freshness, richness, and simplicity—all the hallmarks of great Italian cooking. I love how the combination of garlic, olive oil, and tomatoes creates such an aromatic, comforting sauce that clings perfectly to the pasta. Whether I serve it for family dinner or guests, it’s always a hit and a reminder of how beautiful
Spaghetti Marinara is a classic Italian pasta dish that combines garlic, cherry tomatoes, sun-dried tomatoes, olives, and capers in a rich olive oil sauce. Fragrant, fresh, and full of Mediterranean flavor, it’s a simple yet elegant recipe perfect for any occasion.
Total Time:50 mins
Yield:4 servings
Ingredients
250 g spaghetti
200 ml extra virgin olive oil
2 cloves garlic, finely chopped
100 g cherry tomatoes, diced
100 g finely chopped sun-dried tomatoes
100 g black olives, sliced
1 tbsp capers
Parsley, chopped (as needed)
Oregano, to taste
Black pepper, to taste
Salt, to taste
Instructions
Heat extra virgin olive oil in a large skillet over medium heat. Add chopped garlic and sauté until golden and aromatic.
Add diced cherry tomatoes and cook for about 15 minutes, stirring occasionally, until the tomatoes soften and release their juices.
Stir in oregano, sun-dried tomatoes, capers, and sliced black olives. Mix well and let the sauce simmer for 5–10 minutes.
Meanwhile, bring a large pot of salted water to a boil. Cook spaghetti until al dente according to package instructions. Reserve 1 cup of pasta cooking water before draining.
Transfer the cooked spaghetti to the pan with the sauce. Toss everything together over medium heat, adding a splash of reserved pasta water if needed to loosen the sauce.
Sprinkle chopped parsley and black pepper over the pasta. Toss well to combine and adjust seasoning with salt if needed.
Serve immediately, garnished with extra parsley or a basil leaf for a classic Italian touch.
Notes
Add red chili flakes for a spicy kick.
Top with grated Parmesan or Pecorino for extra richness.
Add grilled vegetables like zucchini or eggplant for a heartier version.
Use Kalamata olives for deeper flavor.
Reheat gently in a pan with olive oil or a splash of water to maintain texture.
