Ingredients
The following ingredients have 6 Servings
- 1 pound (16 ounces) dried pasta
- 1/4 cup extra-virgin olive oil
- 1/2 cup yellow onion, diced
- 8 cloves garlic, minced
- (1) 2 ounce tin flat anchovy fillets in olive oil, drained
- 1/2 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup pitted Kalamata olives, roughly chopped
- 3 tablespoons capers, drained
- 1 (28-ounce) can crushed tomatoes
- 1/2 cup dry white wine
- 1/4 teaspoon black pepper
- 1/4 cup flat-leaf parsley, chopped
- 1/2 cup fresh basil, roughly chopped
- 1/4 teaspoon salt, more if needed
Instruction
- Warm the oil in a large saucepan over medium-heat. Add the onion and cook, stirring occasionally, until softened, about 6 minutes. Add in the garlic, anchovies, oregano, and crushed pepper to skillet and saute the mixture until the anchovies have dissolved entirely and the garlic is slightly golden, about 2 minutes.
- Add olives, capers, tomatoes, white wine, black pepper, and parsley. Bring sauce to a boil, then reduce heat, and allow to simmer for about 20 minutes. Toss in the basil and salt and cook for another 5 minutes. Taste and adjust seasonings as needed.
- While the sauce simmers, cook your pasta.
- Bring a large pot of water to a rapid boil, add a dash of salt then add in the pasta and cook according to package instructions.
- When the pasta is finished cooking, drain well then add it to the sauce and toss to combine.
- Plate and top with cheese, if desired.
