Ingredients

The following ingredients have 4 Servings
  • 12 ounces spaghetti pasta
  • 1/4 cup olive oil
  • 2 teaspoons anchovy paste
  • 2 teaspoons minced garlic
  • 1/4 teaspoon crushed red pepper flakes (or more to taste)
  • 28 ounce can San Marzano whole tomatoes (drained)
  • salt and pepper to taste
  • 1/2 cup kalamata olives (pitted and halved)
  • 3 tablespoons capers
  • 2 tablespoons chopped fresh parsley

Instruction

  • Cook the pasta in salted boiling water according to package directions.
  • Heat the oil in a large pan over medium heat. Add the anchovy paste, garlic and red pepper flakes to the pan.
  • Cook for 1-2 minutes, stirring constantly.
  • Coarsely chop the tomatoes then add them to the pan. Season the tomatoes with salt and pepper to taste.
  • Stir to combine the tomatoes and olive oil mixture. Bring to a simmer.
  • Cook for 8-10 minutes, stirring occasionally, until tomatoes have broken down and formed a sauce.
  • Stir in the olives and capers.
  • Drain the pasta and toss with the tomato sauce. Sprinkle with parsley, then serve.