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Pasta with Fresh Tomato-Olive Sauce


Pasta with Fresh Tomato-Olive Sauce

Pasta with Fresh Tomato-Olive Sauce

Yield

Makes 6 to 8 servings

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

  1. Heat olive oil in large skillet over medium heat. Add onion and garlic; cook and stir about 4 minutes or until onion is tender.
  2. 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.
  3. 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.

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