1 T. olive oil
1/2 yellow onion
8 cloves garlic, chopped roughly
3/4 teaspoon (or less!) red pepper flakes
1 28 oz can diced or crushed tomatoes
1/4 cup Kalamata olives, chopped
2 Tablespoons capers
2 Tablespoons Italian parsley, chopped
salt and pepper to taste
Heat olive oil on medium in large stir fry pan. Add onion and cook until soft.
Increase heat to med-high and add garlic and pepper flakes. Cook just to release aroma of garlic (1 minute).
Pour in tomatoes with juice. Reduce heat and simmer, uncovered, until thickened, about 12-15 minutes.
Stir in remaining ingredients, and cook over low heat 5 minutes.
Enjoy over pasta!
Pasta and Garlic, pg. 30