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Ingredients
- 8 oz uncooked spaghetti
- 1 Tbsp olive oil
- 4 clove(s) (medium) garlic clove(s), minced
- 14 1/2 oz canned diced tomatoes, undrained
- 8 medium olive(s), Kalamata variety, pitted and chopped
- 1/4 cup(s) canned tomato paste
- 1 Tbsp capers
- 1/4 tsp crushed red pepper flakes
- 1/2 cup(s) DiGiorno Full-moisture Grated Romano Cheese, grated (or Asiago)
- 1/4 cup(s) basil, sliced
Preparation
Step 1
Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1 tablespoon pasta water.
Meanwhile, heat oil in a medium saucepan over medium heat. Add garlic; cook 3 minutes, stirring occasionally. Add tomatoes and next four ingredients; bring to a simmer. Simmer, uncovered, 15 minutes or until sauce is thick, stirring occasionally.
Combine pasta, sauce and reserved 1 tablespoon pasta water. Top with cheese and basil. Yield: 4 servings (serving size: 1 cup).