Ingredients
1 box of Banza spaghetti (or any pasta you have on hand!)
5 cloves garlic, minced
4 tbsp. olive oil
1/4 tsp. crushed red pepper flakes (or more if you prefer spicier)
3.5 oz. pitted black olives (same some juice when draining)
2 tbsp. capers (save some juice)
2 tbsp. capers or olive brine (the juice from the jars)
1 tbsp. tomato paste
28 oz. canned peeled tomatoes
1/4 cup chopped fresh parsley
Black pepper
Instructions
Cook pasta per package instructions.
While pasta is cooking, heat 4 tbsp. olive oil in a large, deep pan over low-medium heat. Add the garlic, crushed red pepper flakes, and capers. Cook until the garlic is golden-brown.
Add 2 tbsp. capers and/or olives jar JUICE and cook for another minute. I used only caper juice but either will work!
Add the can of tomatoes and tomato paste. Turn the stove up to medium heat. Let this simmer for 10-12 minutes. Use a spatula to break apart the tomatoes in the skillet (a stainless steel one will work well for this).
Add the remaining ingredients to the pan: cooked and drained pasta, olives, black pepper to taste, and parsley.
Mix well with tongs and enjoy!