2000s Recipes + Menus
Spaghetti with Spicy Tomato Olive Sauce
Serves4
- Active time:20 min
- Start to finish:40 min
January 2003
Spaghetti with sweet tomatoes, salty olives, and a hint of heat dazzles with flavor.
- 1/2 cup brine-cured black olives, pitted and cut lengthwise into slivers
- 2 garlic cloves, finely chopped
- 3/4 teaspoon dried hot red pepper flakes, or to taste
- 3 tablespoons extra-virgin olive oil
- 2 (14- to 15-oz) cans stewed tomatoes
- 1/2 teaspoon salt, or to taste
- 1 lb spaghetti
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Accompaniment:
grated parmesan
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Cook olives, garlic, and red pepper flakes in oil in a 12-inch nonstick skillet over moderate heat, stirring, until garlic is golden, about 2 minutes. Stir in tomatoes and salt and simmer, stirring occasionally and breaking up large pieces of tomato, until sauce is slightly thickened, 10 to 15 minutes.
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While sauce is simmering, cook spaghetti in a 6- to 8-quart pot of boiling salted water (see Tips until al dente.
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Drain spaghetti in a colander and add to sauce. Cook, tossing, over moderately low heat until pasta is coated, 30 seconds to 1 minute.
- Keywords
- shelley wiseman,
- pasta,
- italian,
- tomato,
- vegetarian
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