Ingredients
Scale
- 12 ounces of spaghetti or your favorite pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 can (14 ounces) of crushed tomatoes
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup green olives, pitted and sliced
- 1 tablespoon capers, drained
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh basil leaves, torn
- Freshly grated Parmesan cheese, for serving
Instructions
- Begin by cooking the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
- In a large skillet, heat the olive oil over medium heat. Add the garlic and onion, sautéing until fragrant and translucent, about 3-4 minutes. This step always reminds me of my mother, Elena, who taught me that patience with aromatics creates a depth of flavor.
- Stir in the crushed tomatoes, olives, capers, oregano, and red pepper flakes. Bring to a simmer, allowing the sauce to thicken slightly, about 10 minutes. The aroma will transport you straight to a sun-drenched Italian piazza.
- Add the cooked pasta to the skillet, tossing to coat in the sauce. If needed, add reserved pasta water to achieve your desired consistency.
- Season with salt and pepper to taste. Just before serving, fold in the fresh basil leaves.
- Serve immediately, garnished with freshly grated Parmesan cheese. Enjoy the warmth and flavors reminiscent of a family gathering in a cozy kitchen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
