Ingredients
Scale
- 1 can (28 oz) whole San Marzano tomatoes
- 4 cloves garlic, minced
- 1 cup pitted Kalamata olives, chopped
- 2 tbsp capers, rinsed
- 1 tsp red pepper flakes (adjust to taste)
- ¼ cup fresh parsley, chopped
- 3 tbsp extra virgin olive oil
- 12 oz spaghetti or pasta of choice
Instructions
- Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes; sauté until fragrant (about 30 seconds).
- Pour in the canned tomatoes, crushing them gently as you add them. Simmer for about 15 minutes until slightly thickened.
- Stir in black olives and capers; simmer for an additional 5-10 minutes over low heat to meld flavors.
- Meanwhile, cook pasta according to package instructions until al dente; reserve some pasta water.
- Drain the pasta and add it directly to the skillet with the sauce. Toss together, adding reserved pasta water as needed for creaminess.
- Garnish with freshly chopped parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 350
- Sugar: 8g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg