2000s Recipes + Menus

Spaghetti with Spicy Tomato Olive Sauce

Serves4
  • Active time:20 min
  • Start to finish:40 min
January 2003
Spaghetti with sweet tomatoes, salty olives, and a hint of heat dazzles with flavor.
  • 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-oz) cans stewed tomatoes
  • 1/2 teaspoon salt, or to taste
  • 1 lb spaghetti

  • Accompaniment:

    grated parmesan
  • 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 tomatoes and salt and simmer, stirring occasionally and breaking up large pieces of tomato, until sauce is slightly thickened, 10 to 15 minutes.
  • While sauce is simmering, cook spaghetti in a 6- to 8-quart pot of boiling salted water (see Tips until al dente.
  • Drain spaghetti in a colander and add to sauce. Cook, tossing, over moderately low heat until pasta is coated, 30 seconds to 1 minute.

Recipe by Shelley Wiseman

Photograph by Romulo Yanes

Keywords
shelley wiseman,
pasta,
italian,
tomato,
vegetarian

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