Spaghetti in a Tomato, Olive and Caper Sauce

This assertive pasta dish is great served with a leafy green salad, and a loaf of crusty bread. Strips of baked or sauteed chicken breast tossed with the sauce are a delicious addition. Pair with a dry white, such as a sauvignon blanc.

Serves 4

Ingredients

• 3 tablespoons olive oil
• 3 medium garlic cloves, minced
• 1/2 tsp crushed red pepper flakes (or to taste)
• 28 ounce can whole tomatoes, drained and chopped
• 15 large black and/or green olives, pitted and chopped (about 1/2 cup)
• 1 tablespoon drained capers
• Salt
• 1 pound spaghetti (I use whole wheat)
• Parmesan Cheese

1. Cook the spaghetti according to the package instructions.

2. Heat the oil in a large skillet. Add the garlic and crushed red pepper flakes. Saute over medium heat until the garlic is golden, about 2 minutes. 

3. Add the tomatoes, olives, and capers. Simmer, stirring occasionally, until the tomatoes soften and the sauce thickens, about 15 minutes. Taste and add salt if needed.

4. Toss the spaghetti with the tomato sauce and mix well. Divide among individual bowls and serve immediately with grated parmesan passed at the table.