Pasta with Fresh Tomato-Olive Sauce
Makes 6 to 8 servings
|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|
- 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.
If your skillet is not large enough to hold the both sauce and the cooked spaghetti, toss them together in a heated serving bowl.
Check out more recipes for Italian