Ingredients
Pasta
- 8 ounces uncooked pasta (spaghetti recommended)
Sauce
- 1 (28 ounce) can whole tomatoes (with juices)
- 1/4 cup olive oil
- 6 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes (adjust to taste)
- 4-5 anchovy fillets, cut into small pieces
- 2-3 tablespoons capers, drained
- 1/2 cup Kalamata olives, pitted and halved
- Salt and black pepper, to taste
- Chopped fresh parsley, optional for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain, reserving a small amount of the pasta water if you want to thin the sauce later.
- Prepare the Tomatoes: While the pasta cooks, place the canned whole tomatoes with their juices into a bowl. Crush them by hand or with a fork to break them up for the sauce.
- Sauté Aromatics and Anchovies: Heat olive oil in a skillet over medium heat. Add the minced garlic, crushed red pepper flakes, and anchovy fillets. Cook for 3-4 minutes, stirring frequently, taking care not to burn the garlic, until the anchovies dissolve and the mixture is fragrant.
- Simmer the Sauce: Stir in the crushed tomatoes, capers, and Kalamata olives. Lower the heat and simmer gently for 15-20 minutes, stirring occasionally, until the sauce thickens and the flavors meld beautifully.
- Season and Combine: Taste the sauce and add salt and pepper as needed. Toss the drained pasta with the sauce. If desired, add a splash of the reserved pasta water to achieve your preferred sauce consistency. Garnish with chopped fresh parsley before serving.
Notes
- For a smoother sauce texture, you can blend the crushed tomatoes before adding them to the skillet.
- Adjust the amount of crushed red pepper flakes based on your heat preference.
- If anchovies aren’t available or preferred, they can be omitted, but they add depth and umami to the sauce.
- This recipe pairs well with a simple green salad and crusty bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
