Ingredients

The following ingredients have 4 Servings
  • 1 pound pasta ((linguini or other ribbon style pasta))
  • 1 tablespoon olive oil
  • 3 garlic cloves (minced)
  • ½ teaspoon crushed red pepper flakes
  • 6 anchovy fillets (or 2 tablespoons anchovy paste (optional))
  • 28 ounces canned, whole plum tomatoes in juice
  • 2 tablespoons capers (drained)
  • ½ cup kalamata olives (pitted and chopped)
  • 2 tablespoons chopped fresh basil
  • salt and pepper (to taste)

Instruction

  • Bring a large pot of water to a boil. Add one tablespoon of salt and the pasta. Cook pasta until desired doneness.
  • While the pasta is cooking, prepare the olives, garlic and tomatoes. Pit the olives by pressing each with the flat side of a knife then remove the pit. Chop olives roughly and set aside. Mince the garlic and set aside.
  • Cut the whole tomatoes into rough pieces (what I do is to crush each tomato with my hands as I add them into the pan).
  • Heat the oil in a large skillet over medium heat. Add the minced garlic, red pepper flakes and anchovies (if using).
  • Cook, stirring and mashing the anchovy fillets until the garlic is fragrant but not brown, about 2 minutes.
  • Add the chopped or crushed tomatoes with their juice. Stir in capers and olives. Bring to a boil, then reduce the heat to a simmer.
  • Cook until tomatoes are softened and sauce is thickened. About 5-10 minutes.
  • When ready to serve, add the fresh basil and the cooked pasta into the tomato sauce and toss well to combine. Season with salt and pepper to taste.