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Categories:
olive oil garlic Italian plum tomatoes capers oil-cured black olive red pepper basil oregano fresh ground black pepper salt parsley Parmesan cheese
Viewed: 14 - Published at: 7 years agoIngredients
- 1/4 cup olive oil
- 3 garlic cloves, minced
- 1 (35 ounce) can Italian plum tomatoes, drained & roughly chopped
- 1 tablespoon capers
- 2/3 cup oil-cured black olive, pitted and roughly chopped (I use greek Kalamata olives)
- 1 pinch dried red pepper flakes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/8 teaspoon fresh ground black pepper
- salt, to taste
- 1 lb spaghetti
- 1 teaspoon dried parsley
- parmesan cheese
Method
- Heat the oil in a large saucepan over medium heat.
- Add the garlic, stir, 3 minutes.
- Stir in the tomatoes, capers, olives, red pepper flakes, basil, oregano, and black pepper, return to low heat, and simmer for 15 minutes.
- Taste the sauce and add salt and pepper if needed.
- Reduce the heat to very low, simmer another 15 minutes.
- Cook the spaghetti in plenty of boiling water until al dente; drain.
- Toss the spaghetti with the sauce, sprinkle on the fresh parsley, Parmesan cheese, and serve.
