Spaghetti with Olives and Capers
16 oz. spaghetti
1/4 cup olive oil
3 cloves garlic, minced
1/2 teaspoon cayenne pepper flakes
One 28 ounce can plum tomatoes, juice reserved
10 to 15 Gaeta olives, pitted, halved
2 tablespoons capers
1 cup fresh parsley, chopped
Prepare spaghetti according to package directions. Drain and keep warm.
Heat oil in large skillet. Add the garlic, and pepper. Cook for 2 to 3 minutes.
Meanwhile, purée tomatoes with a food processor and add to skillet, along with the juice. Add the olives and capers. Stir gently to blend. Cook until sauce thickens, about 20 minutes.
Add spaghetti to sauce. Toss to coat. Add parsley, turn about gently, then serve.
I ended up adding a 15oz can of organic tomato sauce to thin out the sauce and tone down the flavor. Without it, the garlic, olives and capers proved too "powerful" for my taste.
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