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

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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.

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.