20oil-cured black olivespitted and coarsely chopped
3tablespoonscapers
132-ounce can diced tomatoes in puree
114.5-ounce can diced tomatoes, drained
black pepper to taste
1tablespoondried parsley
Instructions
Cook spaghetti according to package directions.
While pasta is cooking, heat a large skillet over medium heat and add oil, garlic, and crushed pepper. Saute mixture until garlic is tender, about 3 minutes. Add olives, capers, tomatoes, black pepper, and parsley.
Bring sauce to a boil, reduce heat, and simmer 8 to 10 minutes. When pasta is al dente, drain and add to sauce.