The Recently Landed Spagetti Monster

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  • 4 tbsp olive oil (plus a bit more to toss into the pasta)
  • 6 cloves garlic, finely chopped
  • 1 can diced tomatoes
  • 1/2 tsp hot red pepper flakes
  • 1 sprig fresh basil, coarsely chopped (or 1/2 tsp dried basil)
  • 1 spring fresh oregano, finely chopped (or 1/2 tsp dried oregano)
  • 4 tbsp capers, drained
  • 1 cup sliced Kalamata olives
  • 1/2 cup large green olives, sliced (the kind with pimento are fine)
  • 1/4 cup red wine
  • 1 pound spaghetti
  • 3 tbsp fresh parsley, minced
  • salt and ground black pepper to taste (although the olives and capers are quite salty so be sure to taste the sauce before adding salt!)


  • Heat the olive oil over medium heat in a large saucepan.
  • Stir in the garlic, olives and capers and sautee 5 minutes to allow flavours to meld
  • Mix in the tomatoes and spices (if using fresh spices, add them to the mixture before the tomatoes and sautee for another minute or two before adding the tomatoes)
  • Bring the sauce just to a boil, then reduce heat to low, stirring to help break up the tomatoes.
  • Simmer 15-20 minutes until liquid is reduced
  • Stir in red wine
  • Cook pasta according to package directions


  • Toss pasta with a bit of olive oil to prevent sticking (a bit of garlic powder is good here also)
  • Put pasta in a large bowl, top with sauce and chopped parsely.