Linguine with Olives, Capers, and Tomatoes
Per 3⁄4 cup
2 tablespoons olive oil
1 tablespoon chopped garlic
1⁄2 cup kalamata olives, pitted
1 tablespoon small (nonpareil) capers
Pinch of crushed red pepper flakes
1⁄2 cup roughly chopped Italian parsley
2 cups chopped tomatoes
2 cups tomato sauce
Salt and pepper to taste
1 pound linguine, cooked al dente, drained, rinsed, and tossed with olive oil
Heat the olive oil and garlic in a large, heavy-bottomed skillet or Dutch oven until it sizzles; add the olives, capers, red pepper flakes, and parsley. Cook 2 minutes; add the tomatoes. Cook until the tomatoes soften into a chunky sauce; add the tomato sauce, season to taste, and bring back to a simmer.
Add the cooked linguine; cook until heated through. Remove from heat, adjust seasoning. Serve sprinkled with additional chopped parsley.