Pasta With Fresh Tomato-Olive Sauce

• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 large ripe tomatoes, seeded and chopped (about 3 cups)
• 34 teaspoon dried oregano
• 18 teaspoon red pepper flakes
• 23 cup chopped pitted kalamata olive
• 1 tablespoon capers (optional)
• salt and black pepper
• 1 (16 ounce) packageuncooked spaghetti
• grated parmesan cheese

1. Heat olive oil in large skillet over medium heat.
2. Add onion and garlic; cook and stir about 4 minutes or until onion is tender.
3. 2.Add tomatoes, oregano and red pepper flakes; simmer, uncovered, 15 to 20 minutes or until sauce is thickened.
4. Stir in olives, capers and salt and pepper to taste.
5. 3.Meanwhile, cook pasta according to package directions; drain.
6. Add pasta to skillet; toss to coat with sauce.
7. Sprinkle with cheese before serving.
8. Tip: If your skillet is not large enough to hold the both sauce and the cooked spaghetti, toss them together in a heated serving bowl.

olive oil, onion, garlic, tomatoes, oregano, red pepper, olive, capers, salt, parmesan cheese

Taken from www.food.com/recipe/pasta-with-fresh-tomato-olive-sauce-311161 (may not work)