This is an all time favorite. This sauce comes together so easily and packs a punch with olives and capers.
Ingredients
- 1 pound bucatini
- 1 28 ounce can whole tomatoes
- 1/2 cup kalamata olives, sliced in half
- 2 tablespoons capers
- 2 cloves garlic, chopped
- 2 teaspoons red pepper flakes
- 2 tablespoons Koroneiki Greek Extra Virgin Olive Oil
- 1/4 cup parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
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Bring a large pot of salted water to a boil and cook the bucatini until al dente.
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While the pasta cooks make the sauce. Heat olive oil in a large skillet and add the garlic and red pepper flakes. Season with salt and pepper and cook for a minute then add the whole tomatoes. Break up the tomatoes and simmer for 10 minutes. Add the olives and capers.
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When the pasta is cooked, drain and toss with the sauce.
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Top with parsley.
Takes 20 minutes
Serves 4
