400g canned whole peeled tomatoes, crushed with a fork
50g Gaeta black olives
50g capers, rinsed
3 tbsp extra virgin olive oil
1 clove of garlic
a pinch of oregano
salt, to taste
In a deep skillet, sauté the garlic gently in the extra virgin olive oil. Remove it once golden.
Add the tomatoes, olives, and capers, and let the sauce cook for about 15 minutes.
Taste for salt and adjust the seasoning.
Cook the spaghetti in plenty of boiling, salted water till al dente.
Add the spaghetti to the sauce and sprinkle with a generous pinch of oregano.
Toss and then serve.