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Pasta alla Pizzaiola Recipe

Italian · Main course · 30 min total

A classic Neapolitan pasta dish featuring a quick, rustic tomato sauce with garlic, oregano, and capers, reminiscent of pizza toppings. Perfect for a weeknight dinner.

Ingredients

• 12 oz (340 g) spaghetti or other long pasta
• 3 tbsp extra-virgin olive oil
• 4 cloves garlic, thinly sliced
• 1 (28 oz / 800 g) can whole peeled tomatoes, crushed by hand
• 1 tsp dried oregano
• 2 tbsp capers, rinsed
• 1/2 cup pitted black olives, halved (optional)
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup pasta water before draining.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute.
3. Add crushed tomatoes, oregano, capers, and olives (if using). Season with salt and pepper. Simmer for 10 minutes, stirring occasionally.
4. Add drained pasta to the skillet with the sauce. Toss to coat, adding reserved pasta water a little at a time if needed to loosen the sauce.
5. Serve immediately, garnished with fresh basil if desired.

Tips

• For a spicier kick, add a pinch of red pepper flakes with the garlic.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water.

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