Pantry Spaghetti

3 Tbsp	extra virgin olive oil
1 tsp	red pepper flakes
4 cloves	garlic, minced or crushed
28 oz can	chopped tomatoes
1 Tbsp	capers, rinsed (optional)
1 small can	coarsely chopped black olives
1 lb	spaghetti

Saute pepper flakes and garlic in olive oil over a low flame until garlic begins to turn golden, about 2 to 3 minutes. Add the tomatoes, capers and olives and simmer until it begins to thicken slightly and tomatoes soften, about 15 minutes. While the sauce is simmering start the water for the spaghetti boiling and cook the spaghetti al dente. Toss the spaghetti with the sauce and serve in bowls. Easy, spicy and quick.

Kathleen Welch

Back to Contents