This is the easiest and fastest meal ever and can be made with staples right out of your pantry - very economical. It's also a great blank canvas that allows you to personalize it by adding your favorite ingredients. Tonight I served it over whole-wheat thin spaghetti, but it is also great over fish or chicken.
Ingredients:
1 Tbsp olive oil
2 garlic cloves, minced
pinch of crushed red pepper
handful of fresh flat-leaf parsley, chopped
2 Tbsps. capers
1/4 cup (or a little more) pitted Kalamata olives, roughly chopped
1 (15 ounce) can diced tomatoes
Parmesan cheese (to sprinkle on top)
Heat the olive oil in a skillet over medium heat. Add the garlic and saute for just a minute or two, until the garlic becomes fragrant. Add the parsley, crushed red pepper and capers and saute for another minute. Add the olives and then after a minute add the diced tomatoes. Let simmer for a couple more minutes. I like to add the drained pasta right to the skillet and toss with the sauce or spoon the sauce over a piece of fish like halibut or seabass or grilled chicken. Finish with a little sprinkle of parmesan cheese.
Variations could include a little diced roasted red pepper (like I did tonight), feta instead of parmesan, sun-dried tomatoes, wilt in spinach or arugula towards the end, green olives instead of Kalamata, etc., etc.
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