1 pound linguine
4 tablespoons olive oil
3 or more cloves garlic, lightly smashed and peeled
Large can of whole plum tomatoes
Freshly ground black pepper, to taste
½ cup pitted black olives, preferably oil-cured
2 tablespoons capers
1 teaspoon dried oregano
Crushed red pepper flakes, to taste
Chopped fresh parsley, oregano, marjoram or basil leaves for garnish
Bring a pot of salted water to a boil.
Warm 2 tablespoons of the olive oil, along with the smashed garlic and half the capers in a heavy skillet over medium-low heat and cook, stirring occasionally, until garlic is lightly golden. Don’t overcook!
Add the tomatoes to the skillet and mash down a bit with a fork or wooden spoon. Season with some salt and pepper. Raise the heat to medium-high and simmer, stirring occasionally, until the tomatoes break down and the mixture is saucy, about 10-15 minutes.
Stir in the olives, remaining capers, and red pepper flakes, and continue simmering over low heat.
Meanwhile, cook your pasta. When the linguine is perfectly al dente (firm tender) quickly drain the pasta and add it to the skillet, turning to coat it evenly with the sauce. Add the remaining tablespoon of olive oil. Taste to adjust seasonings, and serve.