Ingredients

The following ingredients have 4 Servings
  • 3/4 pound thin spaghetti
  • Kosher salt
  • ¼ cup extra virgin olive oil, (I often use Italian Nocellara EVOO for this one)
  • 4 to 8 anchovy fillets, (use to your liking)
  • 1 teaspoon red pepper flakes, (optional)
  • 4 to 5 large garlic cloves, (minced)
  • 1 28- ounce can whole peeled San Marzano tomatoes
  • ½ cup pitted kalamata olives, (sliced)
  • 3 tablespoons capers
  • 2 teaspoons dry oregano
  • Kosher salt
  • ½ cup chopped parsley

Instruction

  • In a large, deep pan, heat a good ¼ cup or so extra virgin olive oil. Warm the oil over medium heat and add the anchovy fillets and red pepper flakes. Cook for about 2 minutes or so, tossing the anchovies around (they will somewhat melt into the oil infusing it with flavor).
  • Add the garlic and cook for a brief 30 seconds until fragrant, then add the tomatoes, ½ of the olives and capers, and the dried oregano. Bring the mixture to a simmer, while using your cooking utensil to break up the tomatoes.
  • Lower the heat and cover the pan part-way. Allow the sauce to cook for a good 20 to 30 minutes or until thickened to your liking.
  • While the sauce is cooking, cook the pasta in boiling salted water to al dente, according to package instructions (mine took about 9 minutes).
  • When the pasta is ready, transfer it to the pan with the sauce and toss well. If you need to, add a little of the pasta cooking water. Taste and adjust the salt, if needed.
  • Garnish with the remaining olives and capers and fresh parsley. Serve!