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.
- 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.
- Simmer tomatoes, uncovered, till sauce is thickened, about 15 min.
- Add in the olives, capers, and salt and pepper to taste.
- 2.
- Meanwhile, cook the spaghetti in plenty of boiling, salted water till hard to the bite, about 8 min.
- Drain.
- Toss with the sauce and sprinkle with parmesan before serving.
- 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)