Ingredients
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4 garlic cloves (minced or pressed)
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salt
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1 lb spaghetti
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2 tablespoons olive oil
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1 teaspoon red pepper flakes
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4 teaspoons minced anchovies (about 8 fillets)
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1 (28 ounce) can diced tomatoes, drained, 1/2 cup juice reserved
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3 tablespoons capers, rinsed
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1/2 cup black olives, pitted and chopped coarse (I prefer Kalamata)
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1/4 cup minced fresh parsley leaves
Instructions
- Mix garlic with 1 tablespoon water in small bowl and set aside.
- Bring 4 quarts of water to rolling boil in large pot.
- When water is boiling, add 1 tablespoon salt and pasta; stir to separate pasta.
- Heat oil, garlic mixture, red pepper flakes and anchovies in large skillet over medium heat.
- Cook stirring frequently, until garlic is fragrant but not brown.
- Stir in tomatoes and simmer until slightly thickened, about 8 minutes.
- Cook pasta until done.
- Drain and then return pasta to pot.
- Add 1/4 cup of the reserved tomato juice and toss to combine.
- (You can also add a tablespoon of extra-virgin olive oil if you like) Stir capers, olives and parsley into the sauce.
- Pour sauce over pasta and toss to combine, adding more tomato juice to moisten if necessary.
- Adjust seasonings to taste and serve immediately.