Jamie Oliver Tomato And Caper Pasta

I made this pasta last night with the windows cracked open and the sound of summer sneaking in — soft air, clinking glasses from the neighbour’s patio, and the scent of garlic just starting to turn golden in the pan. You know those evenings where you’re not even that hungry but suddenly you are, out of nowhere? That was this pasta. Warm, briny, fast — and the kind of simple that makes you feel like a genius.

Tomatoes bubbling away with rosemary and capers feels fancier than it is. It’s cheap, too. And I swear it tastes better if you eat it straight from the pan while standing barefoot in the kitchen. (Guilty.)

Why You’ll Love It

• No fancy ingredients — just pantry basics that somehow become magic
• Capers + garlic + tomato = flavor bomb, no joke
• Done in under 30 minutes, even if you’re half-asleep
• Easy cleanup — one pot and one pan, max
• Leftovers? Delicious cold with a handful of arugula tossed in
• Feels way fancier than it is — like a date night dish in disguise

Ingredients

• 12–13 oz spaghetti noodles
• 3–4 tbsp sea salt (for the pasta water)
• ½ cup extra virgin olive oil
• 4–5 garlic cloves, thinly sliced
• 1 sprig rosemary
• 1 heaping tbsp capers, finely chopped
• 5 medium ripe tomatoes, diced (about 2½ cups)
• 1 medium bunch Italian parsley, finely chopped (about 1½ cups)
• Freshly grated Parmigiano Reggiano (optional, but wow)

How to Make It

Salt your pasta water like the sea:

Bring a big pot of water to a rolling boil. Add salt — don’t be shy. It should taste like the ocean. Drop in your spaghetti and stir every so often.

Start the flavour base:

While the pasta cooks, warm olive oil in a big pan with the garlic and rosemary. Keep it low — you want the garlic to sizzle gently, not burn.

Bring in the briny hit:

Add the chopped capers. Stir and let it all mingle for a couple of minutes, so everything softens and the kitchen starts to smell amazing.

Tomatoes take the stage:

Toss in your diced tomatoes. Let them simmer and slump a bit — not totally saucy, but jammy around the edges. Like they’ve had a long day.

Finish it with herbs:

Add in the parsley, give it a minute or two, and then kill the heat.

Bring it all together:

Drain your pasta, saving a splash of water just in case. Toss the noodles straight into the sauce. Stir, taste, maybe cry (because it’s that good).

Plate it up or eat it straight from the pan:

Top with cheese if you’re feeling it. Otherwise, just dig in.

Common Mistakes and How to Dodge Them

Garlic too dark, too fast?
Your heat’s too high. Keep it mellow and stir more often.

Pasta bland?
You didn’t salt the water enough. That’s where the flavour starts.

Too oily or too dry?
Balance is key. Save that pasta water and add a splash if the sauce feels tight.

Capers too punchy?
Try rinsing them first next time — especially if you’re new to the briny world.

Storage and Reheating

Fridge: Keeps well for up to 3 days in an airtight container.
Microwave: Totally fine, but add a drizzle of olive oil and cover it, or it’ll dry out.
Stovetop: Best option — just reheat slowly with a splash of water.
Freezer: Not ideal. The tomatoes get weird and sad.

Frequently Asked Questions

Can I skip the cheese?
Absolutely. But it does add a nice salty edge. Up to you.

Don’t have fresh tomatoes?
Use canned, but go for good-quality whole peeled. Crush them by hand for extra rustic charm.

Can I use another pasta shape?
Sure thing. Linguine, bucatini, even penne. Just keep it fun.

Nutrition Facts (Per Serving):

• Calories: 377
• Fat: 19g
• Carbs: 44g
• Protein: 8g
• Sodium: 3498mg
• Sugar: 2g