I made this recipe from my new Bon Appetit mag and I was pleasantly surprised at how good it was. It was also very easy which I loved. I will definitely make this again.
1/4 cup olive oil
3-4 large garlic cloves, finely chopped (or about 3 tsp. crushed garlic)
1 28.2-oz. can Italian stewed tomatoes with basil (or diced tomatoes works well also)
1/2 cup Kalamata olives, halved and pitted (I used Manzanilla olives and they worked just as well)
1 1/2 Tbs. drained capers
1 tsp. dried oregano
1/2 tsp. dried crushed red pepper
3/4 lbs. spaghetti (I used rotini and it was just as good)
1 Tbs. dried parsley
Grated Parmesan cheese
Heat oil in large pot over medium heat. Add garlic and saute until fragrant, about 1 minute. Add tomatoes (with juices), olives, capers, oregano, and crushed red pepper. Simmer sauce over medium-low heat until thickened, breaking up tomatoes with spoon, about 8 minutes. Season with salt and pepper. Meanwhile, cook pasta in large pot of boiling water until tender but still firm to bite. Drain pasta; return to same pot. Add sauce and parsley. Toss over low heat until sauce coats pasta, about 3 minutes. Serve with cheese. YUM!
(This recipe also called for 3 anchovy fillets, chopped, which I neither had nor wanted to have, but if you're so inclined, you may add them along with the tomatoes). Bon Appetit!
