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.

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 I had none when I reached for spaghetti. ๐คฆโ๏ธ
๐ Why it Works
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!
๐ Ingredients and Notes
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 it's common sense in culinary art. ๐
๐ช Instructions
- 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.
- 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.
- Remove the garlic and bay leaves. Toss the sauce with spaghetti and cook for 5 minutes or until heated through.
- 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.
โ Frequently Asked Questions
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.
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.
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!
- Thai Noodle Salad
- Mediterranean Feta Mac And Cheese
- Pasta Alla Norcina
- Caramelized Cauliflower And Mushroom Spaghetti
- Egyptian Kushari Pasta Recipe
Liked this recipe? Leave a โญโญโญโญโญ rating and/or a review in the comments section. Your feedback is always appreciated! Stay in touch through Pinterest, Instagram, and Facebook! Don't forget to sign up for my email list below too!
Spaghetti with Veracruz Sauce
EQUIPMENT
- Colander
Ingredients
- 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
- ยฝ teaspoon dried oregano
- 1 teaspoon cinnamon, optional
- 1 cup dry white wine
- โ cup fresh cilantro, chopped
- 1 jalapeño pepper, chili pepper, or crushed red pepper flakes to taste (optional)
- Salt and pepper to taste
Instructions
- 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, ยฝ 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 the 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!
Notes
- 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.
Sarah | Well and Full says
I LOVE the sound of all the flavors and ingredients going into the tomato sauce. I need to try this!!
Jas says
You won't regret it, Sarah! It exceeded my expectations. Thanks for stopping in! ๐
Linda says
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
Jas says
Awe, Linda, you made my day! I'm so happy you liked it. Hope your family will as well! Happy Easter!
acraftymix says
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.
Jas says
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. ๐ xx
Amy says
This looks amazing! I'll definitely be putting this on my menu soon. Thanks so much for sharing at Sweet Inspiration!
Jas says
I hope yo do, Amy! Simple but flavorful and fulfilling! ๐
rawsonjl says
That looks delicious! I have never heard of Veracruz sauce before but it sounds great.
Ron says
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.
Healthy World Cuisine says
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.
Jas says
Hi Bobbi, it really is easy and uses simple ingredients. Hope you like it as much as we did! xx