Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons extra virgin olive oil
  • 4 cloves garlic (, thinly sliced)
  • 6 anchovy filets in oil
  • 1 teaspoon crushed red pepper flakes
  • 1 28-ounce can DeLallo San Marzano diced tomatoes
  • 6 ounces DeLallo kalamata olives (, pitted and halved)
  • 4 ounces DeLallo capers (, drained)
  • 1 pound DeLallo spaghetti noodles
  • 1/4 cup slivered fresh basil leaves
  • 2 tablespoons grated Parmesan cheese

Instruction

  • In a large skillet, warm the olive oil, garlic slices, anchovy filets and crushed red pepper flakes over medium heat. Cook for 4-5 minutes, stirring as the garlic becomes fragrant and the anchovies begin to break down. Use a wooden spoon or chopsticks to mash the anchovies a bit and incorporate into the oil.
  • Add the tomatoes and cook for 5-10 minutes for the sauce to reduce and become rich and jammy. Add the drained capers and olives.
  • As the sauce cooks, bring a large stock pot of water to a boil with 2 tablespoons of kosher salt. Add the spaghetti and cook 2 minutes less than the package instructions. Transfer the cooked pasta to the sauce, toss, and continue to cook for 2 more minutes. Add slivered fresh basil leaves and serve with grated Parmesan.