Spaghetti [tomatoes, olives and capers]

This is the first recipe from Jack Bishop’s pasta book that came out quite wonderfully. I’ll try writing the main bits out:

1. Cook spaghetti (use whole wheat noodles and not refined flour) in salted water to the consistency you like – there is no perfect time to cook, it varies – just learn what your tenderness level is by cooking more and more.
2. Fry a little garlic and some chilly flakes until you the garlic browns. Take it off the stove.
3. Add a can of tomatoes (28 ounces of them, with the juice). I don’t think this is a must if you can make some tomato sauce but as of now I can’t – so I’m using a can.
4. Add chopped olives and capers to this and mix it all
5. Add the chilly flake flavored garlic oil from Step 2.
6. Add the spaghetti to it and mix well. Eat 🙂

This tasted quite great frankly, given that I don’t particularly love tomatoes that are cooked. Its all about the proportion of the tomato sauce and the spaghetti – make sure that’s a good balance – you always want the spaghetti to sit in the sauce and not there be too much spaghetti and too little sauce. If that’s the case – you won’t get enough of the sauce flavors.