Serves: 4 | Prep Time: 10 min | Cook Time: 20 min
Ingredients
- 1/4 cup olive oil
- 4 cloves fresh garlic, minced
- 1 (28 oz) can whole tomatoes
- 1 box spaghetti
- 1/2 cup kalamata olives
- 1/2 cup capers
- 1 tbsp crushed red pepper flakes
- Salt and pepper, to taste
- A pinch of oregano
- Fresh parsley, chopped (for garnish)
- Parmesan cheese, to taste
- Optional: anchovies and/or canned tuna (I love using both)
Directions
- Bring a pot of salted water to a boil. Add spaghetti and cook until al dente. Reserve 1/2 cup of pasta water before draining.
- Meanwhile, heat olive oil in a pan over low heat. Add minced garlic and cook for about 2 minutes, just until golden. (Add chopped anchovies here if using.)
- Pour canned tomatoes into a bowl and crush them with your hands for a rustic texture.
- Add the crushed tomatoes, olives, capers, red pepper flakes, oregano, salt, and pepper to the pan.
- Bring the sauce to a gentle boil, then reduce heat and let simmer for about 10 minutes. Add about 1/2 cup of reserved pasta water.
- Stir in the cooked spaghetti until evenly coated with sauce.
- Serve topped with chopped parsley and freshly grated Parmesan cheese.
Erin’s Tip: I love making this when I need something bold and comforting with pantry staples, and those olives and capers make every bite pop! Feel free to toss in tuna and/or anchovies for extra flavor..