Ingredients
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2 tablespoons extra virgin olive oil, 2 turns around the pan
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4 -6 cloves garlic, chopped
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1/2 teaspoon crushed red pepper flakes
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3 tablespoons capers, cracked
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1 (32 ounce) can chunky style crushed tomatoes
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1 (14 1/2 ounce) can diced tomatoes, drained
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a few grinds black pepper
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1/4 cup flat leaf parsley, a couple of handfuls,chopped
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1 lb spaghetti, cooked to al dente (with a bite)
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crusty bread, for mopping
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grated parmigiano-reggiano cheese or romano cheese, for passing,optional
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1 can flat anchovy fillet, drained
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20 oil-cured black olives, cracked away from pit and coarsely chopped
Instructions
- Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper.
- Saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good!
- Add olives, capers, tomatoes, black pepper, and parsley.
- Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.
- Toss sauce with cooked pasta.
- Pass bread and cheese at the table and serve with a simple salad of mixed bitter greens dressed with oil and vinegar, salt, and pepper.
- Cook's Note: Get your olives from the bulk bins in the market, rather than buying a jar.
- The unit price is always much less per pound and you can get just what you need for each recipe.