Ingredients
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4 tablespoons extra virgin olive oil
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1/8 teaspoon crushed red pepper flakes (add for more heat)
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2 garlic cloves, minced
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1 1/2 teaspoons anchovy paste (1/2 tsp = 1 anchovy fillet)
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1 1/2 cups tomatoes, diced (or 14 oz can)
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1 tablespoon capers, lightly washed and drained
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2 tablespoons Italian parsley, finely chopped
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1/4 cup black olives (or Greek olives)
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salt
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1 lb spaghetti
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1/4 cup parmesan cheese, grated
Instructions
- In a pan put olive oil, red pepper, and garlic and sauté briefly.
- Add anchovy paste to the pan before the garlic starts coloring.
- Stir quickly with a wooden spoon for few seconds to dissolve the anchovy paste. (Avoid burning both garlic & paste) Eventually remove the pan from the stove if you feel the temperature of the oil is too high.
- Add tomatoes, capers, 1 tablespoon parsley, olives, and cook for about 10 - 15 minutes.
- Cook pasta following manufacturer's instructions, drain, and pour in a salad bowl. Dress with the sauce and top with the rest of the chopped parsley.
- Sprinkle with parmesan cheese if preferred.