Place spaghetti in a large skillet or saucepan and cover with water. Bring to a boil over high heat, stirring occasionally.
In a medium skillet, combine the Nefeli extra virgin olive oil PDO Kalamata, garlic, onion, and red pepper flakes. Cook for about 5-6 minutes until garlic and onion are very lightly golden.
Add capers and olives and stir for a couple of minutes to combine.
Add the tomatoes (fresh and Nefeli roasted) and the herbs and keep stirring.
At the end add ½ cup of pasta water to sauce.
When the sauce is ready, add the spaghetti and season with salt and pepper
Serve & enjoy!!!