Ingredients:

  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1 tsp red chili flakes
  • 2 pints cherry tomatoes, whole
  • 1/2 cup Kalamata olives, pitted and halved
  • 3 tbsp capers, drained
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 lb spaghetti
  • 1/4 cup fresh Italian parsley, chopped
  • 2 tbsp nutritional yeast
  • 1 tbsp fresh lemon juice

Instructions:

  1. Heat the olive oil in a large skillet over medium heat. Add the sliced garlic and red chili flakes; sauté for 1–2 minutes until fragrant and translucent.
  2. Increase heat to medium-high and add the whole cherry tomatoes. Cook undisturbed for 3–4 minutes, then stir occasionally until skins blister and pop.
  3. Stir in the halved Kalamata olives and capers. Simmer for 5 minutes, stirring occasionally, until the sauce thickens.
  4. Boil pasta in salted water. Reserve 1/2 cup of starchy pasta water before draining.
  5. Toss the drained pasta directly into the skillet with the sauce. Stir in the reserved pasta water, nutritional yeast, and lemon juice until emulsified.
  6. Garnish with chopped fresh Italian parsley and serve.