Description
A delicious and quick Italian pasta dish bursting with bold flavors, perfect for casual dinners or special occasions.
Ingredients
Scale
- 1 28-ounce can whole peeled San Marzano tomatoes, drained
- ¼ cup extra-virgin olive oil
- 1 shallot, finely chopped
- ¼ teaspoon sea salt
- 3 garlic cloves, finely chopped
- ¼ teaspoon red pepper flakes
- 2 tablespoons capers
- ½ cup pitted kalamata olives, roughly chopped
- 12 ounces spaghetti pasta
- ¼ cup chopped fresh parsley
- More parsley for garnish (optional)
Instructions
- Place the tomatoes in a large bowl and crush them using your hands. Set aside.
- Heat the olive oil in a large skillet over medium heat. Add the shallot and salt, and cook, stirring occasionally, for 4–5 minutes until softened.
- Add the garlic, red pepper flakes, capers, and olives to the skillet. Sizzle for 2 minutes, stirring occasionally.
- Add the crushed tomatoes to the skillet and cook for 8–10 minutes to develop the flavors.
- Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- Add the cooked pasta and ½ cup of the reserved pasta water to the skillet with the tomato mixture. Cook, tossing frequently, for 1–2 minutes over low heat, adding more pasta water as needed to create a light sauce that coats the pasta.
- Stir in the chopped parsley and toss to incorporate. Taste and adjust seasoning if needed. Serve hot, garnished with additional parsley if desired.
Notes
Use high-quality San Marzano tomatoes for the best flavor. Adjust the red pepper flakes based on your spice preference. Feel free to add anchovies for a traditional twist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg