Spaghetti w/ Tomatoes, Olives & Capers

3 TBSP extra virgin olive oil
3 medium garlic cloves, minced or crushed
1/2 tsp crushed red pepper flakes
28 oz package whole plum tomatoes, drained & chopped
1/2 cup good quality black and/or green olives, pitted & chopped
1 TBSP drained capers, rinsed
1/2 tsp pure salt
1 pound whole grain spaghetti

• Saute garlic & red pepper flakes in the oil over medium heat until the garlic is golden, about 2 mins.
• Add the tomatoes, olives & capers.
• Simmer over medium-low heat, stirring occasionally, until the tomatoes soften & the sauce thickens, about 15 mins.
• Add salt.
• Cook pasta until al dente & drain.
• Toss spaghetti w/ sauce & serve.

______________________________________________________________________________________

SIDE NOTES:

~ From “The Complete Italian Vegetarian Cookbook.”

~ I use a slotted spoon to scoop the tomatoes into a bowl for chopping. Some of the juice from the can ends up in the bowl but that’s fine. No need to drain further. It’s good a little juicy!

~ “Mediterranean Organics” black olives come already pitted, making it really easy to just chop em up. Delallo’s organic jumbo calamatas in brine are also very high quality (although not pre-pitted).

Tweet