INGREDIENTS
2
tablespoons olive oil
1
small onion, chopped
2
cloves garlic, minced
4
large ripe tomatoes, seeded and chopped (about 3 cups)
3/4
teaspoon dried oregano
1/8
teaspoon red pepper flakes
2/3
cup chopped pitted kalamata olives
1
tablespoon capers (optional)
Salt and black pepper
1
package (16 ounces) uncooked spaghetti
Grated Parmesan cheese
PREPARATION:
- Heat olive oil in large skillet over medium heat. Add onion and garlic; cook and stir about 4 minutes or until onion is tender.
- Add tomatoes, oregano and red pepper flakes; simmer, uncovered, 15 to 20 minutes or until sauce is thickened. Stir in olives, capers and salt and pepper to taste.
- Meanwhile, cook pasta according to package directions; drain. Add pasta to skillet; toss to coat with sauce. Sprinkle with cheese before serving.
Tip
If your skillet is not large enough to hold the both sauce and the cooked spaghetti, toss them together in a heated serving bowl.
This recipe appears in:
Italian
