2 tbsp extra virgin olive oil
6 garlic cloves chopped finely
1 tsp red pepper flakes
20 large pitted black olives (coarsely chopped)
3 -4 tbsp capers
1/2 white onion chopped
1 (32 ounce can )- chunky style tomato
1 (14 ounce can)- diced tomato
Black pepper and salt to taste
1/4 cup parsley chopped
1 pound spaghetti cooked to al dente
Heat a large skillet over medium heat, add oil, chopped onions, garlic and red pepper flakes. Sautee until the onions and garlic are translucent. Then add chopped olives, capers, tomatoes and bring them to boil. Simmer and heat the sauce for another 8-10 minutes. Add pepper and salt according to your taste and garnish with parsley.
Toss the sauce with pasta and serve with bread and cheese/olive oil, vinegar mix.