Spaghetti with Spicy Tomato Olive SauceRomulo Yanes
Active time: 20 min Start to finish: 40 min
Recipe information
Total Time
40 min
Yield
Makes 4 servings
Ingredients
1/2 cup brine-cured black olives, pitted and cut lengthwise into slivers
2 garlic cloves, finely chopped
3/4 teaspoon dried hot red pepper flakes, or to taste
3 tablespoons extra-virgin olive oil
2 (14- to 15-oz) cans stewed tomatoes
1/2 teaspoon salt, or to taste
1 lb spaghetti
Accompaniment: grated parmesan
Preparation
Step 1
Cook olives, garlic, and red pepper flakes in oil in a 12-inch nonstick skillet over moderate heat, stirring, until garlic is golden, about 2 minutes. Stir in tomatoes and salt and simmer, stirring occasionally and breaking up large pieces of tomato, until sauce is slightly thickened, 10 to 15 minutes.
Step 2
While sauce is simmering, cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.
Step 3
Drain spaghetti in a colander and add to sauce. Cook, tossing, over moderately low heat until pasta is coated, 30 seconds to 1 minute.
