Pasta With Fresh Tomato-Olive Sauce

"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."
 
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Ready In:
28mins
Ingredients:
11
Serves:
6-8
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ingredients

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directions

  • 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.

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Reviews

  1. 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!
     
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RECIPE SUBMITTED BY

<p>I am a great grandmother, love to cook and bake, and love cooking with wine. I like to try new recipes, and enjoy sharing the kitchen with my husband, who has been cooking about 2 years.I love bread making, and have a?43 year old sourdough starter.I used to be an stna in home health care til I fell. My pet peeve is stupid commercials which assume all us public people are also stupid, and I especially don't like that gyco(may be spelled wrong) lizard. I'd love to step on him.</p>
 
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