Ingredients
- 3 tablespoons extra-virgin olive oil
- 8 anchovy fillets, chopped and mashed with a fork
- 4 garlic cloves minced
- 400 g can of Italian plum tomatoes (e.g. San Marzano Tomaten),
- 2 tablespoons capers, drained
- 60 g pitted Kalamata olives, coarsely chopped
- Freshly ground black pepper, to taste
- Pinch of red chili flakes, optional
- 250 g spaghetti
Instructions
- Heat the olive oil in a medium-sized heavy saucepan over medium heat. Add the chopped anchovies and minced garlic. Sauté for about 1 minute, stirring constantly, until the mixture is fragrant.
- Stir in the tomatoes, capers, and olives. Use a wooden spoon to crush the tomatoes. Bring the mixture to a gentle simmer over medium heat. Reduce the heat to low and let the sauce cook uncovered for 45-60 minutes, stirring occasionally, to allow the flavours to meld and develop. Season with freshly ground black pepper to taste.
- While the sauce is simmering, bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to package instructions. Reserve 1/2 cup of the starchy pasta water, then drain the spaghetti.
- Add the cooked spaghetti to the sauce, tossing well to coat. If the sauce is too thick, stir in a splash of the reserved pasta water to reach your desired consistency. Serve with a pinch of chili flakes, if desired and enjoy while hot!
Nutrition
Notes
- I like to use my go-to extra-virgin olive oil which is fantastic for cooking, roasting and for salad dressing (Olio Extra Vergine Grezzo from Farchioni) - unpaid mention!