2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
4 large ripe tomatoes, seeded and chopped (about 3 cups)
¾ teaspoon dried oregano
1/8 teaspoon red pepper flakes
2/3 cup chopped pitted kalamata olives
1 tablespoon capers (optional)
Salt and black pepper
1 package (16 ounces) uncooked spaghetti
Grated Parmesan cheese
- Heat olive oil in large skillet over medium heat. Add onion and garlic; cook and stir about 4 minutes or until onion is tender.
- Add tomatoes, oregano and red pepper flakes; simmer, uncovered, 15 to 20 minutes or until sauce is thickened. Stir in olives, capers and salt and pepper to taste.
- Meanwhile, cook pasta according to package directions; drain. Add pasta to skillet; toss to coat with sauce. Sprinkle with cheese before serving.
If your skillet is not large enough to hold both sauce and the cooked spaghetti, toss them together in a heated serving bowl.