Categories: cooked

Ingredients

• 1/2 package Spaghetti
• Sea salt
• Extra virgin olive oil
• 4-6 cloves garlic, chopped
• 1 14-oz. can organic fire roasted diced tomatoes with juice (Muir Glen is tasty)
• 1 tablespoon chopped jarred jalapenos
• 1 tablespoon rinsed capers
• 1 tablespoon basil pesto
• 1 generous splash balsamic vinegar
• 2 shakes of hot red pepper flakes

Directions

1. Bring a large pot of salted water to a rolling boil and cook the spaghetti according to package directions- just until al dente.

2. Do not over cook it. I mean it.

3. Meanwhile, pour a generous amount of extra virgin olive oil into a deep skillet and heat it gently over medium heat. Toss in the garlic and stir for a minute; add the tomatoes, jalapenos, capers, basil pesto and a splash of balsamic vinegar. Shake some hot pepper flakes in, to taste.

4. Drain the cooked pasta and pour it into the skillet; stir gently for a minute to coat the strands.

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