Mediterranean•healthy
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!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
8
- 1 lb 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
- 1
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.
- 2
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!