This recipe is a weeknight go-to when we have nothing in the fridge. There always seems to be some form of olive or capers lying around. And I make sure to have tomatoes and pasta on hand at all times - because you just never know!
I've also been known to add a big handful of spinach or frozen artichokes for some added greens and fiber.
Side note: I forgot to add the fresh herbs on top of the pasta before I took the picture!
12 ounces pasta of choice (I used brown rice farfalle)
1 Tbs. olive oil
1 small yellow onion, vertically sliced
2 garlic cloves, minced
2 Tbs. capers, drained
1/3 cup olives (I use a mix of kalamata and green), pitted and roughly chopped
2 Tbs. tomato paste
1/4 tsp. dried oregano
several dashes red pepper flakes
1 28-ounce can organic diced tomatoes
fine sea salt and freshly ground black pepper
1/3 cup fresh parsley and/or basil, roughly chopped
Bring a large pot of water to boil and season with a good pinch of sea salt.
Heat a large skillet or sauce pan to medium. Add olive oil and sliced onion. Sauté until translucent and starting to brown (4-5 minutes), then add garlic and cook another 60 seconds until fragrant. Stir in capers, olives, tomato paste, oregano, and red pepper flakes. Cook another minute, then tip in diced tomatoes and season with a pinch of salt and black pepper. Bring sauce to a fast bubble then reduce to simmer, uncovered, for 10-15 minutes. Taste and adjust seasoning as needed.
While the sauce is simmering, add pasta to boiling water and cook according to package directions for al dente. Add cooked pasta to finished sauce and gently toss to combine - adding a splash of pasta water to thin as needed.
Divide pasta among serving bowls and top with a sprinkling of fresh herbs.
Add a handful of greens or frozen artichokes to bulk up and add nutrition to this dish.
For 2 servings, this recipe easily divides in half.
And, if you'd like a lower carb option, try topping grilled fish or chicken with just the sauce and serve it alongside green vegetables.