Puttanesca
½ cup olive oil
3 cloves garlic, minced
1 14.5 oz can diced tomatoes
2 Tablespoons capers
16 black olives, chopped (Kalamata olives can substitute black olives, if desired )
½ teaspoon crushed red pepper
1 teaspoon oregano
black pepper
½ cup chopped fresh parsley
1 lb pasta
In a large skillet, heat oil. Sauté the garlic and crushed red pepper.
Add tomatoes, capers, olives, oregano and black pepper. Cover and cook over a brisk heat for 20 minutes.
Remove from heat and add the parsley. Pour over cooked pasta