Pasta with Olives and Tomato Caper Sauce (Spicy)

Thick strands of pasta are topped with a spicy tomato sauce for a fiery main course. Originally from Italy's Amalfi coast, the tomato-based sauce has an even better flavour if prepared a day in advance.

1½ Tbsp. extra-virgin olive oil
2 cloves garlic, minced
½ cup black olives, such as Gaeta or Nicoise, rinsed, pitted and thinly sliced
½ cup green olives Italian-style, rinsed, pitted, and coarsely chopped
3 Tbsp. capers, preferably salt-packed, thoroughly soaked and rinsed
½ tsp. red pepper flakes, plus more for serving
1 (28 oz) can tomatoes, half puréed, half roughly crushed
1 sprig fresh basil
½ tsp. dried oregano
1 lb bucatini pasta

Garnish:
freshly grated Parmesan cheese
red pepper flakes
fresh basil leaves roughly torn

Bring a large pot of water to a boil.

Place olive oil and garlic in a large saucepan. Heat over medium heat until the garlic begins to sizzle but not brown, about 30 seconds. Add the olives, capers, and ¼ tsp. of the red pepper flakes. Add the puréed and crushed tomatoes, bring to a boil, reduce the heat and simmer for 15 minutes. Add the basil sprig, the remaining ¼ tsp. red pepper flakes and the oregano and cook for an additional 10 minutes.

Meanwhile, generously salt the boiling water. Add the pasta and cook until tender but still firm. Set the timer for 2 minutes less than the package instructions specify and taste for doneness.

Drain the pasta and toss with the sauce. Serve with additional red pepper flakes, Parmesan cheese and freshly torn basil leaves.

Makes 4-6 servings.