Rich with with garlic, kalamata olives, and capers, this piquant, concentrated sauce is a serious fave around here. Serve with whatever pasta you happen to have on hand!
3medium cloves garlicpeeled and sliced thin
1(15-ounce) can crushed tomatoes
1/8teaspoonkosher salt + more to taste
1/8teaspoonfreshly ground black pepper + more to taste
1/2cuphalved and pitted kalamata olives
1tablespoonsoy sauce or tamari
Pinchcrushed red pepper flakesmore or less, to taste
8ouncesof your favorite pasta such as spaghettipenne, farfalle (bow tie), or rotini
A small handful of minced fresh parsley
Before you start the sauce, set a large pot of water on the stove and bring to a boil so you can cook your pasta (according to package directions) at the same time you're working on your sauce.
Set a large sauté pan over low heat. When hot, add the olive oil. When the olive oil is hot, add the garlic and oregano. Cook, stirring frequently, until the garlic is just starting to turn golden (but not brown, this will make it bitter) - 2-3 minutes.
Add the tomatoes, salt and pepper. Increase heat to medium and cook, stirring occasionally, until the tomatoes have cooked down and the liquid has mostly dissipated, about 10 minutes.
Reduce heat to low and add olives, capers, soy sauce or tamari, and red pepper flakes. Cook, stirring, for another minute until the olives are heated through. Taste and add more salt, pepper, or red pepper flakes if desired.
Drain pasta and add pasta to the pan along with the sauce. Toss well until evenly distributed.
Scoop into bowls or onto plates, sprinkle with fresh parsley if desired, and serve.
Use Tamari instead of soy sauce and serve with your favorite gluten-free pasta for a fully GF version.Nutrition information does not include pasta