Barilla Spaghetti With Tomatoes And Olives Recipe

• 2 Tbsp. Extra-virgin extra virgin olive oil
• 3 x Cloves garlic, finely minced
• 1 1/2 lb Fresh ripe tomatoes, peeled, cored, and seeded
• 1 Tbsp. Tomato paste
• 1 tsp Dry oregano
• 1/8 tsp Grnd red pepper, cayenne
• 5 x Brine-cured black olives, pitted
• 2 Tbsp. Capers Salt and freshly grnd black pepper, to taste
• 16 ounce Barilla spaghettini, thin spaghetti Grated parmesan cheese, to taste

1. 1.
2. Combine the extra virgin olive oil and garlic in a large skillet and heat till the garlic begins to sizzle; add in the tomatoes, tomato paste, oregano, and cayenne.
3. Simmer tomatoes, uncovered, till sauce is thickened, about 15 min.
4. Add in the olives, capers, and salt and pepper to taste.
5. 2.
6. Meanwhile, cook the spaghetti in plenty of boiling, salted water till hard to the bite, about 8 min.
7. Drain.
8. Toss with the sauce and sprinkle with parmesan before serving.
9. 1997 Lifetime

extravirgin extra virgin olive oil, garlic, fresh ripe tomatoes, tomato paste, oregano, red pepper, black olives, capers salt, barilla spaghettini

Taken from cookeatshare.com/recipes/barilla-spaghetti-with-tomatoes-and-olives-78933 (may not work)