1 lb spaghetti
1/4 cup extra virgin olive oil
1 small red onion, finely chopped
red pepper flakes to taste
2 cloves garlic, finely chopped
1 1/4 lb ripe tomatoes, chopped (can substitute a 28oz can of whole Italian tomatoes, break up with spoon once added)
1/3 cup kalamata olives, pitted and halved
1 1/2 T capers
1 T parsley, chopped
salt and pepper to taste
Bring a large pot of water to boiling and chop/prepare all ingredients.
Heat oil in a large saute pan. Add the onion and red pepper flakes and cook on medium heat until soft but not brown, about 5 minutes. Create an opening in the pan and add the anchovies and garlic along with a small splash of oil and mash with a wooden spoon. The anchovies and garlic will melt into the sauce. Once melted, add the tomatoes and continue cooking on medium heat for about 10 minutes, so the tomatoes soften and the flavors combine. While the tomatoes are cooking, add the spaghetti to the boiling water.
Add the olives and capers to the sauce and cook for another 2-3 minutes. Taste the sauce and add salt and pepper if needed (note: many of these ingredients are very salty, so don’t add salt until you have tasted the sauce and are sure it is needed).
Add the cooked spaghetti to the saute pan and toss with the sauce. Serve topped with a drizzle of extra virgin olive oil and a sprinkle of chopped parsley.
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