Pasta With Fresh Tomato-Olive Sauce

Total Time
28mins
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.

Ingredients Nutrition

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.

Reviews

(1)
Most Helpful

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!

Lakerdog2 July 01, 2008

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