This is a rich, salty flavored dish that is tasty and easy to assemble.

• 2 tablespoons olive oil
• 3 garlic cloves, 2 sliced, 1 minced
• 6 Roma tomatoes, peeled, seeded and chopped, or 2 pints cherry tomatoes, halved, or 1 (15 oz) can diced tomatoes
• ½ cup Kalamata olives, pitted, coarsely chopped or Nicoise or green
• ¼ cup capers, drained
•  1 cup roasted red bell peppers, chopped
•  ½ teaspoon red pepper flakes
•  1 tablespoon of fresh basil or ½ teaspoon of dried basil
• ½ teaspoon salt
• Freshly ground pepper, to taste
• 10 ounces of spaghetti or your choice pasta 
• ½ cup fresh parsley, chopped

To make the sauce, heat oil with garlic slices in large skillet over medium heat. When garlic is golden, discard the garlic slices. Add tomatoes, minced garlic, olives, capers, red bell peppers, red pepper flakes, and basil. Simmer for 10 minutes and season with salt and pepper.  Cook pasta in boiling, lightly salted water al dente. Save ½ cup pasta water to thin sauce if needed. Drain. Place in a large serving bowl, add sauce to pasta and toss. Top with the parsley.

Hint:

To peel tomatoes, cut an x in the top and drop in boiling water for two to three minutes. Remove when skin begins to split, and peel off skin.