Method

Prepare the Pasta

Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti.

Start the Sauce

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chili, sautéing for 1–2 minutes until fragrant, but be careful not to burn the garlic.

Add Vegetables

Toss in the cherry tomatoes, black olives, and capers. Stir well, allowing the tomatoes to soften and release their juices (about 7–8 minutes).

Season and Simmer

Sprinkle in the dried oregano and season with salt and pepper. Let the sauce simmer gently for another 5 minutes, stirring occasionally. If the sauce appears too dry, add a splash of the reserved pasta water.

Combine Pasta and Sauce

Add the drained spaghetti to the skillet. Toss to coat the pasta evenly in the sauce. Stir in the fresh basil leaves and allow the flavors to meld for 2–3 minutes.

Rest and Serve

Let the spaghetti rest for 5 minutes to absorb the sauce fully. Serve warm, garnished with grated Parmesan and a sprinkle of lemon zest, if desired.

Variations, Tips, and Substitutions

Vegetarian/Vegan: Skip the Parmesan cheese or substitute with a vegan alternative.

Gluten-Free: Use gluten-free spaghetti to enjoy this dish without compromising on flavor.

Protein Boost: Add cooked shrimp, grilled chicken, or canned tuna for a heartier version.

Kid-Friendly: Reduce or omit the chili for a milder taste that kids will enjoy.

Budget-Friendly: Substitute fresh cherry tomatoes with a can of diced tomatoes.