Ingredients You Need
1/4 cup olive oil
1 onion, cut into 1/2-inch dice
4 cloves garlic, smashed
Pinch red pepper flakes, plus more for serving
4 anchovy fillets, chopped (optional)
1/2 cup dry white wine
1 28-ounce can crushed tomatoes
10 ounces spaghetti, linguini, fettuccine, or other favorite pasta
3/4 cup halved Lindsay® Naturals Kalamata Olives
2 tablespoons drained Lindsay® Capers
2 tablespoons chopped fresh oregano
Salt and black pepper, to taste
Grated or shredded Parmesan cheese, for serving
1. In large skillet over medium heat, warm olive oil. Add onion, garlic, red pepper flakes, and anchovies, if using; cook, stirring occasionally, until onion is tender, 6 to 8 minutes. Stir in wine and increase heat to high; cook until reduced to thin layer in skillet, 2 to 3 minutes. Add tomatoes, bring to a boil, and reduce to a simmer; cook, stirring occasionally, until sauce is slightly thickened, 8 to 10 minutes.
2. Meanwhile, cook pasta according to package directions.
3. Add olives, capers, oregano, and salt and pepper to taste to tomato sauce. Drain pasta and add to skillet, tossing with sauce. Transfer to plates and serve, with cheese and additional red pepper flakes on the side.