Ingredients
Sauce
- 1 (28-ounce) can whole peeled San Marzano tomatoes, drained
- ¼ cup extra-virgin olive oil
- 1 shallot, finely chopped (⅓ cup)
- ¼ teaspoon sea salt
- 3 garlic cloves, finely chopped
- ¼ teaspoon red pepper flakes
- 2 tablespoons capers
- ½ cup pitted kalamata olives, roughly chopped
Pasta
- 12 ounces spaghetti pasta
- ¼ cup chopped fresh parsley, plus more for garnish, if desired
Instructions
- Crush Tomatoes: Place the drained whole peeled tomatoes in a large bowl and crush them with your hands until broken down into a chunky texture. Set aside to prepare the sauce base.
- Sauté Aromatics: Heat the extra-virgin olive oil in a large skillet over medium heat. Add the finely chopped shallot and sea salt. Cook, stirring occasionally, for 4 to 5 minutes until the shallots soften and become translucent.
- Add Flavorings: Stir in the chopped garlic, red pepper flakes, capers, and chopped kalamata olives. Allow the mixture to sauté and sizzle for 2 minutes to release their flavors into the oil.
- Simmer Sauce: Pour in the crushed tomatoes and stir well to combine. Cook over medium heat for 8 to 10 minutes, stirring occasionally, to let the flavors meld and the sauce to thicken slightly.
- Cook Pasta: While the sauce simmers, bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Before draining, reserve 1 cup of the starchy pasta water.
- Combine Pasta and Sauce: Add the cooked spaghetti to the skillet with the tomato mixture. Pour in ½ cup of the reserved pasta water. Toss everything together over low heat for 1 to 2 minutes, adding more pasta water as needed to create a light, cohesive sauce that coats the pasta evenly.
- Finish and Serve: Stir in the chopped fresh parsley and toss to incorporate. Taste and adjust seasoning if necessary. Plate the pasta and garnish with extra parsley if desired. Serve immediately for the best flavor and texture.
Notes
- Use San Marzano tomatoes for the best authentic flavor in the sauce.
- Reserve pasta water to adjust the sauce consistency perfectly.
- Adjust red pepper flakes to your preferred spice level.
- Can be served with grated Parmesan cheese if not keeping it strictly traditional.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
