Cook 8 oz. spaghetti al dente according to package instructions. Drain the pasta in a colander, return to the pot and toss with olive oil (about 1 tablespoon) to prevent from sticking; set aside.
Meanwhile, in a large cast-iron skillet or saucepan, heat the 3 tablespoons olive oil over medium heat. Add 3-4 crushed garlic cloves and 1 chopped onion and sauté until translucent and tender, about 5 minutes. Add 2 chopped Roma tomatoes and 1 cup tomato sauce. Stir to combine and simmer for 5 more minutes.
Mix in the lime zest, 12 chopped and 12 whole green olives, 2 tablespoons rinsed capers, 2 bay leaves, ½ teaspoon dried oregano, 1 teaspoon cinnamon and chopped hot pepper (if using), and 1cup dry white wine. Cook for 15 minutes or until the sauce thickens to the desired consistency. Taste and adjust seasoning with salt and pepper.
Remove bay leaves and crushed garlic.
Lower the heat and add cooked spaghetti; toss to evenly coat pasta with the sauce. Cook for 5 minutes until heated through.
Sprinkle with fresh cilantro leaves before serving. Enjoy!
You can use crushed tomatoes (15 oz.) in place of Roma tomatoes and tomato sauce.
Substitute wine with water if you don't have the wine or don't cook with it.
For a gluten-free version, use rice noodles or your favorite GF pasta.
Don't like the taste of cilantro? Substitute with parsley.
If you're using hot pepper, remove the seeds and membrane.