Spicy Tomato Sauce with Olives and Capers

Spicy Tomato Sauce with Olives and Capers

28 oz can cut-up tomatoes
1/4 cup olive oil
4 medium cloves garlic, minced
1/2 teaspoon hot red pepper flakes
20 Kalmata olives (or use half green olives) pitted and chopped
2 tablespoons drained capers
(salt, if needed)

Put pasta water on to boil.

Heat the oil in a large skillet. Add the garlic and hot red pepper flakes and sauté over medium heat until the garlic is golden, about 2 minutes.

Add the rest of the ingredients, stir and simmer about 15 minutes. Cook 1 lb pasta.

Pour sauce over the cooked pasta noodles. Serve with parmesean.


Adapted from: Pasta E Verdura by Jack Bishop