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Neapolitan Pasta

This meatless dish makes a nice change from the usual spaghetti and meatballs.

Serves 6
Ready in 20 mins
Prep time 5 mins
Cooking time 15 mins
312 calories per serving


> 12 oz fusilli or rotini pasta
> 1 tbsp olive oil
> 1 small onion, sliced
> 1/3 cup dried currants
> 3 tbsp capers, drained
> 2 cups cherry tomatoes
> 1/4 cup flaked almonds
> 1/4 cup sliced pitted olives
> 1/4 cup chopped fresh parsley


Cook the pasta al dente according to package directions.
Meanwhile, heat oil in a large skillet and fry the onion for 2 min. on medium-high heat. Add the currants and capers and cook for 1 min. Add the tomatoes and press them flat with the back of a wooden spoon to release juices. Cover sauce and simmer for 8 min. on low heat.
Place almonds on a plate and microwave at 1 minute intervals, stirring in between, until golden.
Add olives and 2 tbsp chopped parsley to sauce. Season with salt and pepper. Toss the pasta with the sauce and garnish with the almonds and the remaining parsley.


Make this dish even faster by substituting one undrained 14-oz can petite diced tomatoes for the cherry tomatoes.

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