Ingredients:
1 lb spaghetti or 1 lb linguine
1 tablespoon olive oil
3 medium garlic cloves, minced
1 small onions, coarsely chopped
1 (16 ounce) cans no-salt-added whole tomatoes, with their juice
1 cup about 48 medium pitted black olives, drained, rinsed and chopped into about 4 pieces each
3 tablespoons capers, drained and rinsed
1 tablespoon balsamic vinegar
1 tablespoon tomato paste
2 teaspoons sugar
1/2 tablespoon dried oregano
Directions:
Prepare pasta according to package instructions.
In a large skillet, heat olive oil and saute onions till they start to turn clear.
Add the garlic and saute briefly. Don’t let it brown.
Add the tomatoes, breaking them up with your hands or a spoon.
Stir in the rest of the ingredients.
Simmer for about 5 to 10 minutes. Sauce will thicken slightly but still should have liquid.
Servings: 4
Time preparation: 10 min.
Time total: 20 min.