2 tbsp olive oil
1 tbsp butter
2 tbsp minced garlic
2 small siling labuyo, seeded, roasted, and chopped
1 ½ tbsp dried whole oregano
2 425g canned tomatoes
1/3 cup sliced black olives
2 tbsp capers
1 cup fresh basil leaves, torn
¼ cup grated Parmesan cheese
¼ tsp salt
2 tbsp sugar
½ tsp coarsely ground black pepper
1 250g pack angel’s hair pasta, cooked al dente
Sauté the garlic in olive and butter until soft. Add in the hot peppers then the dried oregano. Continue to sauté for 30 seconds.
Add in the canned tomatoes. Simmer for 15 minutes or until sauce has thickened.
Stir in the black olives, capers, and torn basil leaves. Simmer for another 10 minutes.
Add in the cheese and season mixture with salt, sugar, and black pepper. Continue to simmer for another 5 minutes. If desired add another tablespoon of butter off the heat and mix into the sauce until melted.
Toss pasta with sauce until well combined and serve while hot.
Carbohydrates: 0 g
Protein: 0 g
Fats: 0 g
Calories: 0 kcal