Description

Ingredients

• 🍝 250 g spaghetti (9 oz) Original: 🍝 250 g spaghetti (9 oz)
• 🧄 3 garlic cloves, thinly sliced Original: 🧄 3 garlic cloves, thinly sliced
• 🫒 30 ml olive oil (2 tbsp) Original: 🫒 30 ml olive oil (2 tbsp)
• 🍅 400 g canned crushed tomatoes (14 oz) Original: 🍅 400 g canned crushed tomatoes (14 oz)
• 🫙 30 g capers, rinsed (2 tbsp) Original: 🫙 30 g capers, rinsed (2 tbsp)
• 🫒 8–10 black or Kalamata olives, pitted and halved Original: 🫒 8–10 black or Kalamata olives, pitted and halved
• 🌶️ Optional: ¼ tsp chili flakes Original: 🌶️ Optional: ¼ tsp chili flakes
• 🧂 Salt and pepper to taste Original: 🧂 Salt and pepper to taste
• 🌿 Optional: chopped fresh parsley or oregano for garnish Original: 🌿 Optional: chopped fresh parsley or oregano for garnish

Preparation

• Cook pasta: Boil spaghetti in salted water until al dente. Reserve ½ cup pasta water.
• Sauté aromatics: In a pan, heat olive oil. Add garlic and chili flakes. Cook until fragrant.
• Build sauce: Add crushed tomatoes, olives, and capers. Simmer for 10–12 minutes.
• Toss pasta: Add drained pasta to sauce. Stir well. If needed, loosen with reserved pasta water.
• Serve: Garnish with herbs and serve warm.

Total Time

Nutritional Value

Advice

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