Spaghetti with Spicy Tomato Olive Sauce

2015-11-20
  • Yield : 4 servings
  • Prep Time : 5m
  • Cook Time : 25m
  • Ready In : 30m
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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-ounce) cans stewed tomatoes
  • 1/2 teaspoon salt
  • 1 pound spaghetti
  • Accompaniment: grated Parmesan

Method

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 the tomatoes and salt and simmer, stirring occasionally and breaking up any large pieces of tomato, until sauce is slightly thickened, 10 to 15 minutes.

Step 2

While the sauce is simmering, cook the 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.

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