Ingredients:

• 1 Tbsp extra virgin olive oil
• 1 garlic clove, minced
• 8.5 oz (240 g) canned crushed tomatoes
• Salt and pepper
• 1/2 tsp of crushed chili flakes
• 1 Tbsp chopped parsley
• 1 tsp dried oregano
• 200 g Loprofin Spaghetti
• 1 Tbsp capers, chopped
• 4 black olives, pitted and sliced

Method:

1. Heat a little oil in a frying pan. Saute the garlic until it is just starting to brown.
2. Add the tomatoes, salt, pepper, chili flakes and cook the mixture over medium heat for 3–4 minutes until the tomato liquid is slightly reduced.
3. Lower the heat, add the parsley and oregano and simmer the sauce gently for 20 minutes.
4. Cook the Loprofin Spaghetti as per packet instructions.
5. Add the capers and olives to the pan.
6. Toss the cooked Loprofin Spaghetti into the sauce. If the sauce appears dry, add a splash of water from the pasta pot.