Mediterranean Spaghetti with Tomatoes and Olives

Enjoy this Mediterranean-inspired spaghetti with tomatoes, olives, and capers, a light and flavorful pasta perfect for a quick weeknight dinner.

Servings: 6–8

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, minced
• 1½ lbs fresh ripe tomatoes, chopped and seeds removed (about 3 cups)
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1/8 teaspoon crushed red pepper flakes
• ½ cup pitted black olives, coarsely chopped
• 2 tablespoons capers, drained
• Salt and freshly ground black pepper, to taste
• 16 oz thin spaghetti
• Grated Parmesan cheese, for serving

Instructions:

1. Heat the olive oil in a large skillet over low heat. Add the garlic and sauté gently until fragrant, about 1–2 minutes.
2. Stir in the chopped tomatoes, tomato paste, oregano, and red pepper flakes. Simmer uncovered for 12–15 minutes, stirring occasionally, until the sauce thickens slightly.
3. Add the olives and capers, then season with salt and pepper to taste. Simmer another 2–3 minutes to let the flavors meld.
4. Cook spaghetti according to package instructions until al dente. Drain well.
5. Toss the cooked spaghetti with the tomato and olive sauce until evenly coated.
6. Serve hot, topped with grated Parmesan cheese.