2 tbsp olive oil

4 cloves garlic, minced

4 ripe tomatoes, diced

1/2 cup sliced black olives

3–4 tbsp capers

1 can (15 oz) tomato sauce

1 tsp garlic powder

Salt & red pepper flakes, to taste

1 lb spaghetti or other pasta, to serve

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Cook pasta according to package instructions until al dente. Drain and set aside.
Heat olive oil in a large skillet over medium heat.
Add garlic and sauté 1–2 minutes until fragrant.
Stir in diced tomatoes and cook about 5 minutes, until softened and juicy.
Add olives, capers, tomato sauce, and garlic powder. Stir to combine.
Simmer for 10 minutes, then season with salt and red pepper flakes.
Toss cooked pasta with the sauce until well coated.
Serve hot, garnished with extra olives or fresh parsley if desired.

Add artichoke hearts or roasted red peppers for extra flavor.

Use whole wheat or gluten-free pasta as needed.

Stir in chickpeas or vegan sausage for a heartier version.

For more depth, add a splash of red wine while simmering the sauce.

Simmer longer or add tomato paste for a thicker sauce.