Spaghetti with Tomatoes, Olives, and Capers

Everyday gets harder to find beautiful fresh garden tomatoes. But while I have them I'll enjoy. Not enough left for canning, but still enough to make this heavenly sauce. This makes a perfect side dish for grilled fish, steak or chicken, or almost anything. I like mine plain, just like this. I even like it cold for breakfast.

Spaghetti with Tomatoes, Olives, and Capers
4-6 Servings
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1/3 cup olive oil
3 large garlic cloves, 2 sliced and 1 chopped
1 pound Roma tomatoes; peeled, seeded, and chopped; 1 pint cherry tomatoes, quartered; or 1 15-ounce can tomatoes, chopped
24 Kalamata olives, pitted and coarsely chopped
1/4 cup capers, rinsed
1/2 teaspoon red pepper flakes
1 tablespoon chopped marjoram
Salt and freshly ground pepper flakes
1 tablespoon chopped marjoram
Salt and freshly ground pepper
1 pound spaghetti
1/2 cup chopped parsley

Heat the oil with the garlic slices in a wide skillet over medium heat. When the garlic is golden, remove and discard it. Add the chopped garlic, tomatoes, olives, capers, pepper flakes, and marjoram. Simmer briskly for 10 minutes and season with salt and pepper. Cook the spaghetti in plenty of boiling salted water, drain, and add it to the sauce along with the parsley. Toss well and serve.


Variation with Roasted Peppers: Add a red and yellow bell pepper, roasted, or 1 cup bottled roasted peppers, peeled, seeded, and chopped, to the skillett with the tomatoes. I use my Marinated Roasted Red Peppers.