Spaghetti Alla Contadian (with fresh tomatoes, olives, basil, oregano)

1 lb spaghetti (imported of course), cooked al dente, drained
1/4 cup olive oil, extra virgin, if possible
2 large cloves garlic, slivered
4 cups chopped fresh Roma tomatoes
1/2 cup pitted Italian black olives
1/4 cup chopped fresh basil
1/4 cup chopped fresh oregano
pinch of red pepper flakes
1/2 tsp. salt
1/4 tsp. black pepper
grated Romano cheese to taste

Cook pasta; set aside.

In large skillet, heat oil and saute garlic on medium heat for 30 seconds. Add tomatoes and cook on medium heat for 5 minutes. Add olives, basil, oregano, red pepper flakes, salt and pepper.

Stir. Cook for an additional 3 minutes just until olives are heated through. Add pasta to pan, stir well and serve at once with grated cheese on top. Serves 4.

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