There are several rumors about where this sauce got its name, but one is clear, it's deliciously flavorful and satisfying.
16 ounces spaghetti pasta
2/3 cup diced red onion
1 whole diced green bell pepper
1 tablespoon olive oil
2 large cloves of minced garlic
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 tsp crushed red pepper flakes
1 can (14 ounces) diced tomatoes
1 can (14 ounces) of fire-roasted diced tomatoes
2 tablespoons of tomato paste from a tube
1/3 cup chopped pitted black olives
1/8 cup fresh parsley
1 tablespoon of capers
Pinch of sea salt
Freshly ground black pepper
Vegan Parmesan
In a large pot of water, heavily salted, cook the pasta according to the package directions or until tender.
Meanwhile, place the onion, bell pepper, and olive oil in a large pot. Cook, often stirring over medium heat for 3 to 5 minutes or until tender. Add the garlic, basil, oregano, and crushed red pepper flakes.
Continue to cook for 1 minute while stirring. Add the tomatoes, tomato paste, olives, parsley, and capers and cook, frequently stirring, for another 20 to 30 minutes.
Drain the pasta in a colander and add it to the sauce. Stir until well combined—season with salt and pepper to taste and remove from heat.
Serve hot with your favorite garlic French bread and a crisp green salad.
Sprinkle with vegan parmesan if desired.
