cancel
Showing results for 
Search instead for 
Did you mean: 
Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 546 calories
  • 30 min
  • 4 servings

Ingredients

  • 4 tbsp capers
  • 2 (14.5 oz) cans diced tomatoes
  • 1 small pkg fresh basil
  • 4 cloves garlic
  • 1 cup Kalamata olives, pitted
  • 12 oz spaghetti pasta
  • black pepper
  • crushed red pepper
  • extra virgin olive oil
  • oregano, dried
  • salt

Instructions

  1. Fill a large pot halfway with water, cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes.
    • about 14 cups water
    • 2 tbsp salt
    • 12 oz spaghetti pasta
  2. Heat a skillet over medium heat.
  3. Peel and mince garlic. Halves olives. Measure out capers.
    • 4 cloves garlic
    • 1 cup Kalamata olives, pitted
    • 4 tbsp capers
  4. Coat bottom of skillet with oil. Add garlic, olives, capers, oregano, and crushed red pepper. Stir and cook for 1-2 minutes.
    • 2 tbsp extra virgin olive oil
    • 1 tbsp oregano
    • ¼ tsp crushed red pepper
  5. Add tomatoes and bring to a boil. Reduce heat and simmer the sauce while the pasta cooks.
    • 2 (14.5 oz) cans diced tomatoes
  6. Wash basil. Pick leaves off the stems; discard the stems and thinly slice the leaves into ribbons.
    • 1 small pkg fresh basil
  7. Drain pasta in a colander.
  8. Add pasta to sauce and drizzle with olive oil. Stir in the basil and season with salt and pepper. Toss to combine.
    • 1 tbsp extra virgin olive oil
    • ¼ tsp salt
    • ¼ tsp black pepper
  9. To serve, add pasta to a shallow bowl or plate and enjoy!

Nutrition per Serving

Calories
546
Fat
22g
Net Carbs
68g
Protein
13g

Cookware

  • can opener
  • chef's knife
  • colander
  • cutting board
  • garlic press (optional)
  • large pot
  • measuring cups
  • measuring spoons
  • stainless steel skillet
  • stirring spoon
  • tongs