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About Me:

Hi y'all! My name is Elizabeth Knicely, but I go by Liz. I am a 35 year old wife and mother of 3 wonderful children. I am also a pet owner of a cat, dog and turtle. I am an avid home chef, ambitious artist and amateur comedian. I'm just a small town girl trying to leave a mark on this world. Welcome to my blog!

Knicely Made

Delicious Recipes &

Fabulous DIY Projects

Black Bean Spaghetti

PREP TIME: 10 minutes

COOK TIME: 55 minutes

TOTAL TIME: 1 hour 5 minutes

YIELD: 6 servings


1 (12 ounce) package Angel Hair Pasta

1 (3 1/2 ounce) jar Capers, undrained

1 Onion, thinly sliced (about 1 cup)

1 small Red Sweet Bell Pepper, cut into thin strips

1 small Yellow Sweet Bell Pepper, cut into thin strips

1/2 pound Fresh Mushrooms, sliced

4 Garlic Cloves, minced

2 tablespoons Olive Oil

1 (16 ounce) can Whole Tomatoes, undrained and chopped

1 (15 ounce) can Black Beans, rinsed and drained

1 (15 ounce) can Cannellini Beans, rinsed and drained

1/4 cup Ripe Olives, sliced

1/4 teaspoon Dried Rosemary

1/4 teaspoon Dried Basil

1/4 teaspoon Pepper

Parmesan Cheese, freshly grated (to taste)


1. Cook the pasta according to the package directions; drain well. Set aside, and keep warm.

2. Meanwhile, drain the capers, reserving 1 1/2 tablespoons of the liquid. Set aside.

3. While the pasta is cooking, cook the onion and the next 3 ingredients in oil in a large saucepan over medium-high heat, stirring constantly. Just as the veggies are getting tender, add the garlic, stirring constantly for 45 more seconds.

4. Add the reserved capers and liquid, tomatoes, and next 6 ingredients. Bring to a boil; reduce the heat and simmer, uncovered for 30 minutes, stirring the mixture occasionally.

5. Remove the pasta to a serving platter. Spoon the tomato/veggie mix over the pasta. Sprinkle with cheese. Serve and enjoy!

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