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Spaghetti with Olives and Tomato Sauce


  • 1 lb dried Spaghetti

  • 0.25 cup Olive Oil

  • 1.25 cups mixed Olives pitted and halved

  • 0.5 tablespoon Red Pepper Flake plus more if desired

  • 3 cups simple tomato sauce*

  • 0.5 cup grated Parmesan

  • 0.5 cup basil leaf shredded


  • 1.

    In a large pot, bring 6 quarts of salted water to a boil. When water comes to a boil, add pasta, stirring constantly for the first minute to help prevent spaghetti from sticking together. Cook until al dente, about 8 to 10 minutes.

  • 2.

    In a large saute pan, heat oil. When almost smoking, add olives and red pepper flakes. Saute for 3 minutes over medium high heat. Reduce heat to low and carefully pour in tomato sauce and simmer for 10 minutes.

  • 3.

    Drain pasta in a colander, reserving 1/4 cup pasta water. Add pasta to the sauce and toss to coat completely. Add pasta water if you need to thin out the sauce a bit. Plate pasta and sprinkle with Parmesan cheese and basil.


*For the simple tomato sauce recipe, CLICK HERE

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