Prep 4 mins
Cook 24 mins
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. Again, altho I wish this were my own recipe, I give full credit to The Editors of Easy Home Cooking Magazine for a delightful new twist on spaghetti that I think you will thoroughly enjoy.
- 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) packageuncooked spaghetti
- grated parmesan cheese
- 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.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.Meanwhile, cook pasta according to package directions; drain. Add pasta to skillet; toss to coat with sauce. Sprinkle with cheese before serving.
- 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.
This is one of my favorite ways to have pasta. So fresh and delicious. I usually add fresh basil too, and oddly enough, a sprinkle of Mrs. Dash seasoning. Love this!