Ingredients

• 340 g spaghetti
• 2 tbsp extra virgin olive oil
• 2 cloves garlic, peeled and lightly crushed
• 2 cups cherry tomatoes, halved
• 2 tbsp capers, rinsed
• 1/3 cup black olives, pitted and halved
• Salt, to taste
• Reserved pasta water, as needed (about 120 ml)

Instructions

1. Boil the spaghetti
   Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Reserve about 120 ml pasta water, then drain.
2. Start the garlic oil
   Heat the olive oil in a large skillet over medium heat. Add the crushed garlic and cook until lightly golden and fragrant (about 1–2 minutes). Don’t let it burn.
3. Cook the tomatoes
   Add the halved cherry tomatoes. Sauté for 8–10 minutes, gently pressing some tomatoes with the back of a spoon to release their juices and create a light sauce.
4. Add capers and olives
   Stir in the rinsed capers and black olives. Simmer 1–2 minutes.
5. Toss with spaghetti
   Add drained spaghetti directly to the skillet. Toss over low heat for 1–2 minutes until coated. Add a splash of reserved pasta water as needed to make it glossy and silky.
6. Serve immediately
   Taste and adjust salt (capers and olives can be salty). Serve hot.

⭐ Tips & Tricks

• Milder garlic: Remove the garlic cloves before tossing in the spaghetti.
• Silky finish: Pasta water is essential—add a little at a time until the sauce clings.
• Extra brightness: A small squeeze of lemon right at the end lifts everything (optional).
• Spicy version: Add a pinch of chili flakes when the garlic goes into the oil.