|Cooked pasta||1 Pound|
|Olive oil||1 Teaspoon|
|Garlic||4 Clove (20 gm), chopped or pressed|
|Canned plum tomatoes||56 Ounce, drained and coarsely chopped (2 Cans, 28 Ounce Each)|
|Capers||3 Tablespoon, drained and rinsed|
|Dried oregano||2 Teaspoon|
|Dried basil||1 Teaspoon|
|Crushed red pepper flakes||1⁄2 Teaspoon|
|Greek olives/French olives||1⁄2 Cup (8 tbs), pitted and chopped|
|Water/Chicken stock||1 Cup (16 tbs) (From Cooked Pasta)|
|Coarsely chopped parsley||1⁄2 Cup (8 tbs) (Fresh)|
1. Heat a large skillet over medium-low heat and add olive oil. When the oil is hot, add garlic and saute until golden, or about 2 minutes.
2. Add remaining ingredients except pasta water or chicken stock and parsley. Bring to a boil. Reduce heat to low and cook for about 20 minutes.
3. Stir in reserved pasta water or stock. Garnish with fresh parsley.