One-Pot Caper & Olive Spaghetti


  • 1 tbsp extra virgin olive oil
  • ¼ cup diced red onion
  • ¼ cup roughly chopped kalamata olives
  • 2 tbsp chopped capers
  • 1 cup Classic Jersey Italian Gravy
  • 2 cups water or vegetable broth
  • 8 oz spaghetti pasta
  • Parmesan cheese, grated



  1. Heat the olive oil in a large pot over medium heat. Once heated, add the onion. Saute, stirring occasionally, until mostly tender, about 5-7 minutes.
  2. Stir in the olives and capers and saute another minute. Stir in the Jersey Italian Gravy and water and bring to a low boil. Add the spaghetti, breaking in half if necessary to fit the noodles in the pot. If needed, add another ½ cup or so of water to cover the spaghetti.
  3. Cook the pasta, stirring occasionally to ensure the pasta doesn't stick and is submerged in the liquid, until al dente and the liquid has been absorbed and evaporated, about 8-12 minutes.
  4. Serve hot with grated parmesan cheese on top!