Pasta With Fresh Tomato-Olive Sauce |
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Prep Time: 4 Minutes Cook Time: 20 Minutes |
Ready In: 24 Minutes Servings: 8 |
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I found this on how stuff works and it is by the Editors of easy Home cooking magazine. They have a winning recipe, and I just want to share it with you on their behalf. Do NOT leave out the capers, and DO use the Kalamata olives( I could only find Calamata ones. It is a wonderful recipe with a very unique, pleasing flavor. Ingredients:
2 tablespoons olive oil |
1 small onion, chopped |
2 garlic cloves, 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 olive |
1 tablespoon capers (optional) |
salt and black pepper |
1 (16 ounce) package uncooked spaghetti |
grated parmesan cheese |
Directions:
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. 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. 3.Meanwhile, cook pasta according to package directions; drain. Add pasta to skillet; toss to coat with sauce. Sprinkle with cheese before serving.
4. 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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