Spaghetti with Tomatoes, Capers, Mint & Parsley
This light, summer, Mediterranean pasta dish was created and blogged on our trip to Greece. With a glass of chilled white wine, you can imagine you're looking out at the ocean from the cliffs of Santorini!
Servings: 8
Calories: 411kcal
Ingredients
- 1 pound spaghetti
- 1/2 cup extra virgin olive oil
- 1 head garlic (peeled and chopped)
- 1/3 cup capers
- 4 pints cherry tomatoes (halved)
- salt and pepper
- 1 cup white wine
- 1 bunch parsley (about 1 1/2 cups, chopped)
- 1 bunch mint (about 1 1/2 cups, chopped)
- 1 lemon (zested and juiced)
Instructions
- Bring a large pot of salted water to a boil, and cook the spaghetti according to the package instructions. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook for 2-3 minutes until fragrant.
- Add the capers and cherry tomatoes, and season with salt and pepper. Bring the heat up to medium high and cook for a minute. Add the white wine and bring to a simmer. Cook for another 2 minutes. Stir in the parsley, mint, lemon zest, and juice. Toss in the pasta until everything is well incorporated. Serve!
Nutrition
Calories: 411kcal | Carbohydrates: 56g | Protein: 10g | Fat: 15g | Saturated Fat: 2g | Sodium: 674mg | Potassium: 736mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1788IU | Vitamin C: 72mg | Calcium: 63mg | Iron: 3mg