1 pound dried spaghetti, spaghettini, or linguine

5 garlic cloves, forced through garlic press (or use pre-minced, from the jar-much easier)

2 teaspoons anchovy paste

1/2 teaspoon hot red-pepper flakes

1 teaspoon salt

1/2 teaspoon pepper

1/3 cup extra-virgin olive oil

1 28-ounce can whole tomatoes in juice (preferably Italian)

1/2 cup pitted Kalamata olives

2 tablespoons drained capers

Pinch of sugar (optional)

3/4 cup coarsely chopped basil

Fresh Parmesan cheese, grated (optional, but, seriously worth it)



1. Cook spaghetti in a pasta pot of boiling salted water according to package directions.

2. While pasta is boiling, heat oil in a large sauté pan on medium-high heat until shimmering.

3.  Add garlic, anchovy pasta, red-pepper flakes, salt, and pepper to pan and cook until fragrant and pale golden, stirring occasionally, about 2 minutes.

4.  Meanwhile, puree the tomatoes with their juices in a blender.

5. Add the tomato puree, olives, and capers to the sauté pan and simmer, stirring occasionally, until the pasta is ready.  Stir in the sugar, if using.

6.  Drain the pasta and add it to the sauce.

7.  Simmer, stirring and tossing the pasta with tongs, until heated through, about 2 minutes.

8.  Sprinkle with basil and Parmesan (if using).



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