Olives and Capers

If you like olives and capers, you're definitely going to like this one. The recipe is simple, quick, and doesn't require many ingredients. It's also a nice change from your regular spaghetti and tomato sauce.

Spaghetti with Olives and Capers

(serves 4)

Ingredients:

4 tbsp olive oil

2 cloves garlic, finely chopped (I heart garlic, so I used 5 cloves)

1 small dried red chili, crumbled

12 oz tomatoes, fresh or canned, chopped (I like to use grape tomatoes)

2/3 cups pitted black olives

3 tbsp capers, rinsed

1 tbsp tomato paste

1 lb spaghetti (I used whole wheat)

2 tbsp chopped fresh parsley, to serve

Instructions:

1. Bring a large pan of water to a boil, and add salt. Add the spaghetti and cook until pasta is al dente. Drain and set aside.
   
2. Heat the oil in a large frying pan. Add the garlic and dried chili, and cook for 2-3 minutes until garlic is just golden.
3. Add the tomatoes, olives, capers, and tomato paste. Stir well and cook over medium heat for 7-10 minutes letting all the flavors seep into the sauce.
4. Pour the spaghetti into the sauce and cook for 1-2 more minutes, turning pasta constantly making sure pasta is well coated.
5. Sprinkle some parsley on top and serve!

(Crispy garlic bread goes great on the side.)

Bon appetit!!