Ingredients

The following ingredients have 4 Servings
  • 12 ounces spaghetti (or your favorite pasta)
  • ¼ cup olive oil
  • 2 - 3 teaspoons anchovy paste (more or less depending upon your taste)
  • 2 teaspoons minced garlic
  • ¼ teaspoon crushed red pepper flakes (or more to taste)
  • 28 ounce San Marzano whole tomatoes (crushed by hand)
  • sea salt and black pepper ( to taste)
  • ½ cup kalamata olives ( pitted and halved)
  • 2 tablespoons capers
  • 1 tablespoon fresh parsley (chopped )
  • 2 teaspoons fresh basil (chopped )
  • 1 tbsp tomato paste
  • 1 tsp lemon zest

Instruction

  • Heat the oil in a large pan over medium heat. Add the chopped garlic, anchovy paste and red pepper flakes to the pan. Saute for 1-2 minutes, stirring constantly.
  • Crush the tomatoes by hand then add them to the pan along with the salt and black pepper. Cook for 8-10 minutes over medium heat, stirring occasionally.
  • After allowing the sauce to cook, add the tomato paste, olives and capers to the pan.
  • While the sauce is simmering, cook the pasta in salted boiling water according to package directions.
  • Remove from heat and stir in the basil, parsley and lemon zest. Season again with salt and pepper to taste as needed.
  • Drain the pasta and toss with the sauce. Garnish with chopped parsley and serve.