Ingredients

The following ingredients have 7 Servings
  • 3 tablespoons extra virgin olive oil
  • 3 cloves garlic (minced)
  • 1 teaspoon anchovy paste
  • 1 teaspoon crushed red pepper (or to taste)
  • 28 ounce can crushed tomatoes
  • 14 ounce can whole peeled tomatoes
  • 2/3 cup whole pitted black olives
  • 2 tablespoons capers
  • 1 pound dried fettuccine
  • 1/4 cup fresh basil (chopped)

Instruction

  • In a large, deep skillet, heat olive oil over medium heat. Add garlic, anchovy paste, and crushed red pepper. Saute for 2-3 minutes until the garlic is golden brown.
  • Pour in the crushed tomatoes, undrained whole peeled tomatoes, olives, and capers. Use a wooden spoon or fork to roughly break up the whole tomatoes and olives.
  • Stir in 2 cups water and bring to a simmer. Add dried pasta to the skillet, using tongs to gently work the pasta into the liquid until submerged.
  • Cover and gently simmer for 10-15 minutes, stirring twice during cooking, until pasta is al dente.
  • Serve in bowls, with additional basil or parmesan, if desired.