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Categories:
olive oil garlic Italian plum tomatoes capers oil-cured black olives red chili pepper basil oregano black pepper salt spaghetti parsley
Viewed: 50 - Published at: a year agoIngredients
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 3 cups canned Italian plum tomatoes, seeded, drained and roughly chopped
- 1 tablespoon capers, rinsed
- 23 cup oil-cured black olives, pitted and roughly chopped
- 1/2 teaspoon red chili pepper flakes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 18 teaspoon freshly ground black pepper
- Salt to taste
- 1 pound spaghetti
- 2 tablespoons minced fresh parsley
Method
- In a large pan over medium heat, warm the oil.
- Add the garlic, stir, remove pan from heat and allow the hot oil to turn the garlic pale gold.
- Add the tomatoes, capers, olives, chili pepper flakes, basil, oregano and black pepper, return to heat and simmer for 10 minutes.
- Taste and add additional salt and black pepper to taste and remove from heat.
- Boil the spaghetti according to package instructions in plenty of well-salted water until tender and drain well.
- Toss the spaghetti with the sauce, add the parsley and serve.
