1 large
(28 ounce) can of chunky tomato sauce (I recommend Muir Glen brand) or diced tomatoes
⅓ cup chopped Kalamata olives
⅓ cup capers
1 tablespoon
Kalamata olive brine (from your jar of olives)
1 tablespoon
caper brine (from your jar of capers)
3 cloves
garlic, pressed or minced
¼ teaspoon red pepper flakes
1 tablespoon
olive oil
½ cup chopped fresh parsley leaves, divided
Freshly ground black pepper
Salt, if necessary
8 ounces
whole grain spaghetti, or an equivalent combination of spaghetti and zucchini noodles (I used 6 ounces spaghetti and one 8-ounce zucchini, spiralized)