serves 61 lb pasta (use long, thin pasta such as spaghetti or linguine)
3 T olive oil
5 garlic cloves, minced
1-1/2 t crushed red pepper flakes
3 (14.5 oz) cans diced tomatoes (I used "petite diced" onces because I think the texture blends a little better, but of course normal ones work great, too)
1/2 C Kalamata olives, pitted and chopped medium
1/4 C small black olives, chopped medium
1/4 C minced fresh parsley
salt and pepper to taste
juice of 1/2 lemon
zest of 1 lemon
- Boil pasta to al dente. Drain and set aside.
- Meanwhile, cook the oil, garlic, and red pepper flakes on medium heat, stirring constantly, until garlic is fragrant but not browned. About 2 minutes.
- Stir in tomatoes with ther juice and simmer until thickened, about 10-15 minutes.
- Stir in olives, parsley, lemon zest and juice. Season with salt and pepper to taste. Toss in pasta. Add a little reserved pasta water to loosen sauce if needed.