Ingredients
Scale
- 1 can (28 oz) whole tomatoes
- 4 cloves garlic, minced
- 1/2 cup Kalamata olives, pitted and chopped
- 2 tbsp capers, rinsed
- 1/2 tsp red pepper flakes (adjust to taste)
- 1/4 cup fresh parsley, chopped
- 3 tbsp extra virgin olive oil
- 12 oz spaghetti or linguine
Instructions
- Prep by chopping garlic and parsley.
- In a large skillet over medium heat, warm olive oil. Add minced garlic and sauté until fragrant (about 30 seconds).
- Pour in canned tomatoes with their juice; gently smash them with a spoon. Simmer for 10-15 minutes until slightly thickened.
- Stir in olives, capers, and red pepper flakes during the last few minutes of cooking.
- Cook pasta according to package instructions until al dente; reserve some pasta water.
- Drain pasta and combine it with the sauce in the skillet; toss to coat thoroughly.
- Serve hot topped with freshly chopped parsley.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (approx. 240g)
- Calories: 310
- Sugar: 6g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg