Description
A bold and comforting pasta dish made from pantry staples, featuring a briny and spicy sauce.
Ingredients
- 12 oz Spaghetti (or any long pasta)
- 3 tbsp Olive oil
- 3 cloves Garlic, sliced or minced
- 2 Anchovy fillets (optional)
- 14 oz Crushed tomatoes or good canned tomatoes
- 1 tbsp Tomato paste
- ½ cup Kalamata olives, roughly chopped
- 2 tbsp Capers, drained
- 1 tsp Red pepper flakes
- ¼ cup Parsley, chopped
- Salt and black pepper to taste
Instructions
- Put a big pot of water on to boil. Salt it like you mean it, because this is where your pasta gets flavor.
- While the water heats, start the sauce. Warm a few tablespoons of olive oil in a wide pan over medium heat. Add garlic and let it soften, but do not let it burn.
- Add anchovies if you are using them. Mash them with your spoon until they basically melt into the oil.
- Stir in red pepper flakes, then add the tomatoes and a small spoonful of tomato paste. Let it simmer 10 to 12 minutes.
- Add chopped olives and capers. Simmer another 2 to 3 minutes.
- Cook your spaghetti until just tender. Before draining, save a mug of pasta water.
- Toss the spaghetti into the sauce. Add a splash of pasta water and stir until it clings to the noodles.
- Finish with chopped parsley and black pepper. Taste, then decide if it needs salt.
Notes
Best served immediately for optimal flavor and texture. Adjust ingredients based on seasonal veggies or personal preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian