Ingredients

The following ingredients have 4 Servings
  • 16 oz. spaghetti (or other kind of pasta)
  • 2 tablespoons extra-virgin olive oil
  • 5 cloves garlic (coarsely chopped)
  • 2 oz. anchovies packed in oil (drained and roughly chopped (1 tin))
  • 1/2 teaspoon crushed red pepper
  • 28 oz. canned diced tomatoes
  • 1/2 cup coarsely chopped pitted olives (about 20 whole (I used kalamata))
  • 1/4 cup capers (drained and rinsed)
  • 2 tablespoons chopped fresh parsley (optional)
  • parmesan cheese, extra parsley, and black pepper (for serving (optional))

Instruction

  • Bring a large pot of heavily salted water to a boil.
  • Meanwhile, heat the olive oil (2 tablespoons) in a large deep skillet or pot over medium heat.
  • Add anchovies (2 oz.), garlic (5 cloves), and red pepper flakes (1/2 teaspoon). Keep an eye on the heat and bring it down to medium-low or low if needed; the garlic should cook and soften but not burn. Stir frequently to dissolve anchovies (about 5 minutes).
  • Add the canned diced tomatoes (28 oz.), the chopped olives (1/2 cup), the capers (1/4 cup), and the parsley, if using (2 tablespoons).
  • Let the sauce simmer, covered for 10-15 minutes. Add the spaghetti (or other pasta, 16 oz.) to the now boiling salted water. Cook according to directions on package until just before al dente.
  • Use tongs or a slotted spoon to transfer pasta directly to the sauce. Transfer about 1/2 cup of the pasta cooking water to the sauce as well. Stir to coat, and continue heating on low heat until pasta is fully al dente and the sauce has thickened and sticks to the pasta well (about 3-5 more minutes). If it seems dry at all, you can add a little more pasta cooking water about 1/4 cup at a time until it's the right consistency.
  • Serve, sprinkled with parmesan cheese, extra parsley, and black pepper if desired.