Ingredients
28ozchunky tomato sauce,1 large can, or diced tomatoes
⅓cupKalamata olives,chopped
⅓cupcapers
1tbspKalamata olive brine,from jar of olives
1tbspcaper brine,from jar of capers
3garlic cloves,pressed or minced
¼tspred pepper flakes
1tbspolive oil
½cupfresh parsley leaves,chopped, divided
freshly ground black pepper
salt,if necessary
8ozwhole grain spaghetti,or an equivalent combination of spaghetti and zucchini noodles
Preparation
In a medium saucepan, combine the tomato sauce, olives, capers, olive bring, caper brine, garlic, and red pepper flakes. Bring the mixture to a simmer over medium-high heat, then reduce heat to medium and simmer, stirring often, for 20 minutes.
Remove the sauce from heat, and stir in the olive oil and almost all of the chopped parsley, reserving some to sprinkle on the finished bowls.
Season to taste with freshly ground black pepper and salt, if necessary.
While the sauce cooks, bring a large pot of salted water to boil and cook your spaghetti according to package directions. Drain and return it to the pot.
If you’re adding zucchini noodles, spiralize the zucchini with a spiralizer, or turn the zucchini into noodles with a julienne peeler, or grate the zucchini the long way on a large box grater.
Once all of your components are ready, pour the sauce over the pasta and stir to combine.
Stir in the zucchini noodles, if using. If there are leftovers, store extra zucchini noodles separately, as they leech water once they come into contact with salty ingredients.
Divide into individual bowls and top each bowl with a light sprinkle of parsley. Serve immediately.
