Time
30 minutes
Serves
4
Difficulty
Easy
Ingredients
400g spaghetti
500g canned whole peeled tomatoes
50g salted capers, rinsed
90g black olives
3 cloves of garlic
1 chili pepper
parsley, to taste
oregano, to taste
extra virgin olive oil, as needed
Method
Sauté the garlic and chili pepper cut lengthwise in the olive oil over medium heat in a skillet. After a few minutes remove them. Add capers, black olives, and the whole peeled tomatoes cut into strips. In the meantime, cook the spaghetti in plenty of boiling salted water.
Drain the pasta al dente, toss into the tomato sauce and cook for another minute.
Turn off the heat and mix in the chopped parsley and oregano.
