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.