There’s something inherently comforting about the bold, sun-drenched flavors of Mediterranean cuisine. It’s the perfect blend of warmth and brightness, a culinary escape to golden shores and azure waters. This sundried tomato, caper, and olive pasta sauce is a love letter to those rich, vibrant tastes—a dish that’s quick to prepare yet feels indulgent enough to savor slowly.

With every bite, you’ll taste the depth of sundried tomatoes, the briny pop of capers, and the earthy elegance of olives, all harmonized by a touch of creamy smoothness (dairy or dairy-free, your choice). This sauce envelops your pasta in sunshine, perfect for cozy evenings when you need a burst of Mediterranean cheer on your plate.

Servings: 2-3

Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes

INGREDIENTS

3 tbsp olive oil (use the oil from sundried tomatoes if possible)
2 garlic cloves, finely minced
1 shallot, finely diced
1/2 cup sundried tomatoes, finely chopped
2 tbsp tomato paste
1/4 cup pitted Kalamata olives, roughly chopped
1 tbsp capers, roughly chopped
1/2 tsp smoked paprika
1/3 cup vegetable stock
1/3 cup pasta water (reserve from cooking)
Zest of 1 lemon
2 tbsp mascarpone, heavy cream, or crème fraîche (optional for creaminess)
1/4 cup grated Parmesan or Pecorino (plus extra for serving)
Fresh basil or flat-leaf parsley, roughly torn

For a Dairy-Free Version

Substitute mascarpone/cream with unsweetened oat cream or coconut cream.
Use a dairy-free Parmesan alternative or nutritional yeast for a similar umami flavor.

INSTRUCTIONS

Cook the Pasta
Begin by cooking your pasta in salted boiling water until al dente. Reserve 1/3 cup of the pasta water before draining.

Sauté Aromatics
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and diced shallot, sautéing until softened and fragrant, about 2 minutes.

Build the Sauce
Add the chopped sundried tomatoes, tomato paste, olives, capers, and smoked paprika (if using). Stir well and cook for 2-3 minutes to allow the flavors to meld.

Deglaze the Pan
Pour in the white wine (or vegetable stock for a non-alcoholic option) and stir to deglaze the pan. Let it simmer for 2 minutes, reducing slightly.

Adjust Consistency
Stir in the reserved pasta water to loosen the sauce to your preferred consistency. If using a cream option, add it here and stir until smooth and glossy.

Finish with Lemon and Cheese
Stir in the lemon zest for a burst of freshness. Mix in the Parmesan or its dairy-free alternative. Taste and adjust with salt and freshly cracked black pepper as needed.

Combine with Pasta
Add the cooked pasta to the skillet, tossing to coat evenly in the rich sauce. Heat through for 1 minute to blend the flavors.

Serve and Garnish
Serve immediately, garnished with fresh basil or parsley, a sprinkle of cheese or nutritional yeast, and a drizzle of olive oil for extra richness.

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