Spaghetti With Mediterranean Sauce
|Parsley||3 Tablespoon, chopped|
|Basil sprigs||2 Large|
|Garlic||4 Clove (20 gm) (Large Clove)|
|Black olives||16 , pitted and chopped|
|Dried chili pepper||To Taste|
|Extra virgin olive oil||1⁄3 Cup (5.33 tbs)|
1 In a large pot, bring salted water to a boil.
2 Peel the tomatoes and chop, reserving all their juice.
3 Transfer both juice and tomatoes to a bowl.
4 Use 1 cup canned chopped Italian tomatoes if desired.
5 In a pan, add the chopped parsley, the shredded basil leaves, the peeled and minced garlic cloves, the oregano, capers, chopped olives, crumbled chili pepper, a pinch of salt, and some freshly ground pepper.
6 Mix in the tomatoes along with the juice and simmer gently.
7 Stir in the olive oil and set aside for a few minutes.
8 Add the spaghetti to the boiling water and cook until tender but still firm.
9 Drain well.
10 Add the sauce, and stir.
11 Serve hot.