Ingredients

  • 2 tablespoons capers, rinsed and drained
  • 1 head of garlic, peeled and pressed
  • 4 tablespoons of olive oil (I used 3 regular olive oil and 1 basil infused oil)
  • 1 teaspoon oregano
  • Parsley to taste
  • Pepper to taste (blech!)
  • 1/2 teaspoon red chilli flakes
  • 1/2 teaspoon salt
  • 1 shallot, diced
  • 1 package of spaghetti noodles
  • 1 sweet onion, diced
  • 14 oz tomatoes (cut up) or tomato sauce (I used sauce for speed)

Ready In 50 Minutes

Servings: 4

Cooking Instructions

Step 1

  • In a large saute pan over medium low heat pour in your oil and heat till it glistens.
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Step 2

  • Add your onion and shallot. Cook until they start to get a golden colour. This should take about 10 to 15 minutes depending on your stove. Still often.
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  • Length: 10 minutes

Step 3

  • Add more oil if it gets too dry.
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Step 4

  • Add your garlic and cook for about 2 to 3 minutes more.While the garlic is cooking put on a large stock pot full of water and bring that water to a boil.
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  • Length: 2 minutes

Step 5

  • Add salt.
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Step 6

  • Add the tomatoes/sauce to the onion/garlic pan and bring it to a bubble.
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Step 7

  • Add your capers and spices. Stir well.Reduce heat and let simmer for about 10 to 15 minutes. In the meantime pop your noodles in the water. Cook until al dente, which is typically about a minute less than the package says.Reserve a cup of pasta water for the sauce.
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  • Length: 10 minutes

Step 8

  • Drain the noodles but DO NOT RINSE. There is flavour in there. Do not send that flavour down your drain people!
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Step 9

  • Transfer the noodles to the pan with the sauce and stir well over low heat.
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Step 10

  • Add pasta water as needed to bring the sauce together.
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Step 11

  • Add a little at a time, you can always add more but you can't take away. Always a good rule of thumb for pasta water. Make sure you stir it all up and turn off the heat.
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Step 12

  • Add your parsley to taste.
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Step 13

  • Serve with a big old Hussy smile!