Spaghetti with Tomatoes and Olives
(serves around 6 to 8)
2 tab extra virgin olive oil (evoo)
3 cloves garlic, finely chopped
1 1/2 pounds of fresh ripe tomatoes, seeded and chopped ( about 3 cups)
1 tab tomato paste
1 teas dried oregano
1/8 teaspoon ground red pepper
1/2 cup pitted brine cured black olives, coarsley chopped
2 tabs capers
salt and pepper
1 package (16 oz Barilla Thin Spaghetti)
Grated Parmesan cheese
Heat Evoo and garlic in large skillet over low heat until garlic begins to sizzle. Add tomatoes, tomato paste, oregano and red pepper; simmer, uncovered, until sauce is thickened, about 15 mins. Add olives, capers and salt and pepper to taste.
Meanwhile, cook spaghetti according to package directions; drain.
Toss spaghetti with sauce. Sprinkle with cheese before serving.
I like to serve with a side toss salad.
