1 (26-ounce) jar tomato-and-basil pasta sauce (such as Classico)
1/2 cup chopped pitted kalamata olives
1 tablespoon capers
1/4 teaspoon red pepper flakes
2 tablespoons chopped fresh basil or parsley (optional)
How to Make It
Heat oil in a medium saucepan over medium heat. Add garlic; cook 2 minutes. Stir in sauce, olive, caper, and pepper. Reduce heat; simmer about 8 minutes or until heated through, stirring occasionally. Add basil or parsley, if desired.