2 tablespoons olive oil
6 cloves garlic, sliced
2 ounces anchovy fillets, drained or anchovy paste
½ teaspoon crushed red pepper flakes
20 Kalamata olives, pitted and chopped
3 Tbs capers, rinsed
1 (28-ounce) can crushed tomatoes
1 (14.5-ounce) can diced tomatoes, drained
A few grinds black pepper
1 cup flat leaf parsley, chopped
1/2 pound dry spaghetti
Cold water to cover
1 teaspoon coarse salt
grated cheese for passing
- Heat a large sauté pan over medium-low heat with the oil, garlic, anchovies, and crushed pepper. Sauté the mixture until anchovies melt into the oil and completely dissolve and garlic is fragrant, about 3 minutes.
- Add olives, capers, tomatoes, black pepper, and parsley. Heat the sauce until it bubbles then reduce the heat and simmer 8 to 10 minutes.
- Prepare the pasta while the sauce is simmering. Combine pasta, water to cover and salt in a 3-quart, high-sided saute pan. (Water should just barely cover pasta). Cover and set over medium-high heat.
- When water reaches a boil, remove the lid and decrease heat to medium to maintain a simmer. Stir the pasta every minute or so, making sure the ends of the noodles stay submerged and that they aren't sticking together. Add more water as needed to keep it submerged. Drain when cooked and serve with the sauce. Pass grated cheese on the side.
*Low-carb Pasta Substitution:
- 1-2 packages Shirataki Noodles-drain, rinse, dry-fry to remove extra moisture (3-5 minutes, stirring occasionally).
- Roasted spaghetti squash