Spaghetti With Tomatoes, Capers, Mint, and Parsley

Picture yourself in an unfamiliar land, where the sights, sounds, and flavors are alien to you. The experience can be quite overwhelming, but there’s always comfort in cooking a familiar meal. Try preparing Spaghetti with Tomatoes, Capers, Mint, and Parsley – a dish that transcends cultural boundaries and speaks to the heart of home.

We bought some capers, a little bottle of olive oil, a bottle of local white wine, a box of pasta, some herbs, delicious cherry tomatoes, and a lemon. Everything we needed to enjoy a meal on the patio overlooking the beach. This spaghetti with tomatoes, capers, and herbs is fantastic because it takes little time to prepare.


  • 1 pound of spaghetti
  • 4 pints of cherry tomatoes (halved)
  • 1 bunch of chopped parsley
  • 1 bunch of chopped mint
  • 1 zested and juiced lemon
  • 1 head peeled and chopped garlic
  • 1 cup of white wine
  • 1/3 cup of capers
  • 1/2 cup of extra virgin olive oil
  • salt and pepper


  1. The spaghetti should be cooked in a big saucepan of boiling salted water for the amount of time specified on the package. Meanwhile, heat the olive oil over medium heat in a large skillet. Prepare the garlic by cooking it for two to three minutes.
  2. Toss in the capers and cherry tomatoes, then season with salt and pepper. Raise the temperature to medium-high and let it cook for a minute. Bring the white wine to a low simmer and add it.
  3. Add 2 more minutes to the cooking time. Combine the parsley, mint, lemon zest, and lemon juice and stir to combine.
  4. Mix the spaghetti in until it is evenly distributed.
  5. Serve!
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