- 400g canned whole peeled tomatoes
- 340g spaghetti
- 50g Gaeta black olives
- 50g capers, rinsed
- 3 tbsp extra virgin olive oil
- 1 clove of garlic
- a pinch of oregano
Sauté the garlic clove gently in the extra virgin olive oil in a deep frying pan; once it is just golden, remove. Add the whole peeled tomatoes, olives and capers and let the sauce cook for about 15 minutes. Taste for salt and adjust the seasoning.
In the meantime, put plenty of water on to boil in a large saucepan; when boiling salt and cook the spaghetti al dente.
Drain the spaghetti and add to the sauce and sprinkle with a generous pinch of oregano.