INGREDIENTS
NAME | WEIGHT | VOLUME |
|---|---|---|
Salt | For pasta water | - |
Spaghetti, dried | 450 g / 1 lb | - |
Olive oil, extra virgin | 60 g | 60 mL / ¼ cup |
Garlic, minced | 9 g | 3 cloves |
Anchovy, fillets | - | 3 fillets |
Tomatoes, diced, canned | 800 g / 28 oz | 1 can |
Black olives, preferably kalamata, halved | 90 g | ½ cup |
Capers, drained & rinsed | 30 g | ¼ cup |
Salt | To taste | - |
Black pepper, freshly ground | To taste | - |
Oregano, dried | 2 g | 1 tsp |
Red pepper flakes | 1 g | ½ tsp |
Parsley, chopped | 7 g | 2 tbsp |
METHOD
- Bring a large pot of salted water to a boil. Add spaghetti and cook until a few minutes before al dente. Drain pasta and return to pot.
- In a large skillet, heat olive oil over medium-high heat. Add garlic and saute until aromatic, about 2 minutes.
- Add anchovies to skillet and use a fork to break them up. Stir in crushed tomatoes, black olives and capers. Season with salt, black pepper, oregano and red pepper flakes. Lower heat to medium-low and cook for 15 minutes, stirring occasionally.
- Add parsley to sauce and stir. Add half the sauce to the spaghetti in the pot and cook over high heat for about a minute, tossing spaghetti with sauce.
- Divide pasta evenly among four bowls and add a spoonful of extra sauce on top.
NOTES
- Any long pasta noodle you have will work in this recipe
- Garnish pasta with grated Parmesan or Pecorino cheese if desired
- Add up to 6 anchovies, depending on your taste preference
