Serves: 4-5
INGREDIENTS
– 1 lb. spaghetti
– 28 oz. canned crushed tomatoes
– 6 oz. tomato paste
– ½ tsp. crushed black pepper
– ¾ tsp. crushed chili pepper
– ½ 8 oz. can of black olives, rinsed and halved
– ½ jar 8 oz. pitted green olives, rinsed and halved
– 2 tbsp. of capers, rinsed
– 2 tbsp. red wine vinegar
– ? cup. olive oil
– 1 tbsp. avocado oil
– 2 tbsp. shredded fresh basil
– Salt to taste
DIRECTIONS
1. On medium setting, heat oil in a heavy, deep pan.
2. Add tomato paste and crushed tomatoes and stir well. Add dry spices and herbs stir and bring the sauce to a simmer. Add olives and capers. Cover and simmer for 20 minutes.
3. Meanwhile, cook pasta in a pot of boiling water until just al dente.
4. Drain and add to the sauce, mixing well.
5. Serve garnished with uncooked capers and olives.