Spaghetti with Veracruz Sauce – Espagueti en Salsa Veracruzana

Noodles in a tangy tomato sauce with olives, Veracruz-style.

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Ready for another super easy, lick your plate clean recipe that your whole family will love? This Veracruz-style sauce and spaghetti dish is flavored with white wine, onions, garlic, olives, and capers and it comes together fast.


Spaghetti tossed with Veracruz tomato sauce on a white plate with olives and capers.


Remember when I told you I found two jars of green olives in my pantry and had no idea why I bought them? Well, the bad news is – I still don’t remember why I got them, but the good news is – I used one jar in today’s spaghetti with Veracruz sauce recipe.


I might have random (and double) ingredients in my pantry for no reason, but when I reached for spaghetti, I had none. 🤦‍♀️ Running to the store in the middle of cooking happens more often than I care to admit. I’ll never learn.


It’s that time again – Noodles Without Borders! If this is your first time here, NWB is when my friend Bobbi of Healthy World Cuisine and I bring you pasta recipes from around the globe. We do it every first Tuesday of the month since last August, so thus far, we have a nice collection of 18 delicious noodle recipes for you. Make sure to check them all out!


This #Mexican dish of #spaghetti and Veracruz-style sauce will make you lick your plate clean! #CincodeMayo #vegetarian #NoodlesWithoutBordersClick to Tweet


Spaghetti on two plates with a side of Veracruz sauce.




This tomato-based sauce from the Mexican state of Veracruz is traditionally served with red snapper but it works just as great with any white fish, chicken, pork or noodles. The best part, it’s easy to make and packed with unexpected flavors. It makes the perfect dish for weeknight dinners, as a side at your cookout party or to bring to Cinco de Mayo potluck! 




This tomato-based sauce is flavored with:

  • onions
  • crushed garlic
  • olives
  • capers
  • bay leaf
  • oregano
  • white wine
  • cilantro
  • jalapeño pepper

The sauce is not intended to be very spicy. It’s garlicky and tangy with a mild heat that marries perfectly with the boring pasta. The opposites attract theory might not always work in relationships, but in culinary art, it’s common sense. 😉




· With a sharp side facing away from you, place the blade of a heavy knife, such as a chef’s knife, flat on an unpeeled clove of garlic. With the heel of your hand, press the blade down, or smash your hand down on the side of the blade. Remove the loose skin.


· We crush the garlic to release its oils and because crushed garlic is more heat tolerant and lends a mellow richness to a dish.


Close up plate of pasta with Mexican tomato sauce.




  1. Cook the spaghetti – In a large pot, cook spaghetti al dente according to package directions. Drain and return to the pot. Toss with olive oil (about 1 tablespoon) to prevent noodles from sticking; set aside.
  2. Cook the Veracruz sauce – In a large skillet, sauté crushed garlic and onions in olive oil. Add Roma tomatoes and tomato sauce. Simmer for 5 minutes. Stir in olives, capers, lime zest, bay leaves, oregano, white wine, and cinnamon and how hot pepper if using. Simmer for 15 minutes and season with salt and pepper to taste.
  3. Remove the garlic and bay leaves. Toss the sauce with spaghetti and cook for 5 minutes or until heated through.


Four steps of making the Veracruz sauce.




This Mexican-style noodle dish is substantial on its own, however, it is great with some crusty bread to soak up the sauce and a side of salad greens. It also makes a wonderful side dish to any meat, like chicken, pork, or fish.




  • You can use crushed tomatoes (15 oz.) in place of Roma tomatoes and tomato sauce.
  • Substitute wine with water if you don’t have the wine or don’t cook with it.
  • For a gluten-free version, use rice noodles or your favorite GF pasta.
  • Don’t like the taste of cilantro? Substitute with parsley.
  • If you’re using hot pepper, remove the seeds and membrane.


Veracruz salsa, spaghetti, lime, and olives on a table.




Rice noodles and shrimp on chopsticks over the Thai salad bowl.



A new twist on an old classic, this Mediterranean mac and cheese with feta is made with only 5 simple ingredients. |



Delicious recipe for Italian pasta alla Norcina, a comforting dish with easy homemade sausage and mushrooms in creamy sauce.



Italian pasta with mushroom and cauliflower


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for Veracruz Spaghetti

Vegetarian Mexican-style spaghetti recipe.

Noodles in a tangy tomato sauce with olives, Veracruz-style.
Print Recipe

Spaghetti with Veracruz Sauce

This Mexican-style spaghetti in a tomato-based sauce with olives and capers is easy to make and will satisfy your taste buds.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Mexican
Servings: 4
Author: Jas


  • 8 oz. spaghetti
  • 3 tablespoons olive oil
  • 3-4 garlic cloves crushed
  • 1 small onion diced
  • 2 Roma tomatoes chopped
  • 1 cup tomato sauce
  • Zest of 1 lime
  • 12 pitted green olives chopped + 12 whole olives
  • 2 tablespoons capers rinsed
  • 2 bay leaves
  • 1/2 teaspoon dried oregano
  • 1 teaspoon cinnamon optional
  • 1 cup dry white wine
  • 1/3 cup fresh cilantro chopped
  • 1 jalapeño pepper chili pepper, or crushed red pepper flakes to taste (optional)
  • Salt and pepper to taste


  • Cook 8 oz. spaghetti al dente according to package instructions. Drain the pasta in a colander, return to the pot and toss with olive oil (about 1 tablespoon) to prevent from sticking; set aside.
  • Meanwhile, in a large cast-iron skillet or saucepan, heat the 3 tablespoons olive oil over medium heat. Add 3-4 crushed garlic cloves and 1 chopped onion and sauté until translucent and tender, about 5 minutes. Add 2 chopped Roma tomatoes and 1 cup tomato sauce. Stir to combine and simmer for 5 more minutes.
  • Mix in the lime zest, 12 chopped and 12 whole green olives, 2 tablespoons rinsed capers, 2 bay leaves, 1/2 teaspoon dried oregano, 1 teaspoon cinnamon and chopped hot pepper (if using), and 1cup dry white wine. Cook for 15 minutes or until the sauce thickens to desired consistency. Taste and adjust seasoning with salt and pepper.
  • Remove bay leaves and crushed garlic.
  • Lower the heat and add cooked spaghetti; toss to evenly coat pasta with the sauce. Cook for 5 minutes until heated through.
  • Sprinkle with fresh cilantro leaves before serving. Enjoy!


  • You can use crushed tomatoes (15 oz.) in place of Roma tomatoes and tomato sauce.
  • Substitute wine with water if you don't have the wine or don't cook with it.
  • For a gluten-free version, use rice noodles or your favorite GF pasta.
  • Don't like the taste of cilantro? Substitute with parsley.
  • If you're using hot pepper, remove the seeds and membrane.
Tried this recipe?Snap a photo and mention @all_thats_jas or tag #allthatsjas on Instagram for a chance to be featured!


Nutrition Facts
Spaghetti with Veracruz Sauce
Amount Per Serving
Calories 1630 Calories from Fat 477
% Daily Value*
Fat 53g82%
Saturated Fat 7g35%
Sodium 2515mg105%
Potassium 1977mg56%
Carbohydrates 212g71%
Fiber 17g68%
Sugar 27g30%
Protein 37g74%
Vitamin A 2645IU53%
Vitamin C 46.5mg56%
Calcium 216mg22%
Iron 7.8mg43%
* Percent Daily Values are based on a 2000 calorie diet.


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12 Comment

  1. Reply
    Sarah | Well and Full
    April 17, 2019 at 5:35 pm

    I LOVE the sound of all the flavors and ingredients going into the tomato sauce. I need to try this!!

    1. Reply
      April 18, 2019 at 10:24 am

      You won’t regret it, Sarah! It exceeded my expectations. Thanks for stopping in! 🙂

  2. Reply
    April 17, 2019 at 10:29 am

    This was one of the best pasta recipe we have had ,love love it. I am making again this week-end for family who are coming for Easter ,will make vegan meatballs and pork meatballs and salad.Thanks

    1. Reply
      April 18, 2019 at 10:23 am

      Awe, Linda, you made my day! I’m so happy you liked it. Hope your family will as well! Happy Easter!

  3. Reply
    April 8, 2019 at 5:02 am

    LOL Jas, if there’s one thing in this house that never lasts more than a day it’s olives. I can snack on them all day if you give me a chance. But it looks like I’m going to have to contain myself so I can try make this plate of yumminess.

    1. Reply
      April 8, 2019 at 9:34 pm

      Oh, wow! If that’s the case, then you will LOVE this recipe! My husband was picking them out of the plate (men, lol), but I didn’t mind them at all. 🙂 xx

  4. Reply
    April 6, 2019 at 9:28 pm

    This looks amazing! I’ll definitely be putting this on my menu soon. Thanks so much for sharing at Sweet Inspiration!

    1. Reply
      April 7, 2019 at 9:48 am

      I hope yo do, Amy! Simple but flavorful and fulfilling! 🙂

  5. Reply
    April 5, 2019 at 4:55 pm

    That looks delicious! I have never heard of Veracruz sauce before but it sounds great.

  6. Reply
    April 4, 2019 at 3:15 am

    What a nice fusion you’ve come up with Jas. Your Spaghetti with Veracruz Sauce sounds wonderful and will pair well with the piece of pork I’ve got in the fridge waiting to be BBQ’d. Thanks for a great Noodles Without Borders post.

  7. Reply
    Healthy World Cuisine
    April 2, 2019 at 8:29 am

    Hiya Jas, love this quick, easy and flavorful pasta. Actually we have everything in our pantry to make this right now. Dinner is sorted. Just pinned to all of our favorite boards.

    1. Reply
      April 3, 2019 at 10:45 am

      Hi Bobbi, it really is easy and uses simple ingredients. Hope you like it as much as we did! xx

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