Spaghetti with Tomatoes and Olives

spaghetti with Tomatoes and Olives

2 T. extra virgin olive oil 3 cloves garlic, finely chopped 1 1/2 pounds fresh ripe tomatoes, seeded and chopped (about 3 cups) 1 T. tomato paste 1 t. dried oregano 1/8 t. ground red pepper 1/2 cup pitted brine cured black olives coarsely chopped 2 T. capers Salt and pepper 1 pkg. thin spaghetti (16 oz) Grated parmesan cheese

Heat olive oil and garlic in large skillet over low heat until garlic begins to sizzle. Add tomatoes, tomato paste, oregano and red pepper; simmer, uncovered, until sauce is thickened, about 15 minutes. Add olives, capers and salt and pepper to taste. Toss spaghetti with sauce. sprinkle with cheese before serving. Makes 6 to 8 servings Source: Unknown

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