Spaghetti with Kalamata Olives and Capers

Spaghetti with Kalamata Olives and Capers

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Ingredients

  • 1 pound (500 g) of spaghetti
  • ¼ cup Extra Virgin Olive Oil
  • 3 garlic cloves, peeled and thinly sliced
  • 14 oz. crushed canned tomatoes
  • 1-2 tsp red chili flakes
  • 4-5 oz. Kalamata sliced olives
  • 1 Tbs capers, drained
  • 2-3 Tbs of chopped parsley
  • Freshly grated parmesan

Instructions

  1. Cook pasta as directed by package.
  2. Drain pasta and save 1/3 to ½ cups of the cooking water for later use.
  3. Heat Extra Virgin Olive Oil over medium heat. Add the garlic and sauté until slightly golden and fragrant.
  4. Add the tomatoes, chili flakes, olives, and capers. Mix well
  5. Add the cooking water to the tomato mixture and simmer for 2 minutes.
  6. Toss the cooked pasta and parsley. Cook for 2 more minutes or until sauce thickens a bit.
  7. Sprinkle parmesan on top. Serve warm.
  • Servings : 6
  • Course :