1/4 cup extra-virgin olive oil
4 cloves garlic, smashed
4 anchovy fillets, chopped
1 (28-ounce) can of diced tomatoes
1/2 cup kalamata olives, pitted
1/4 cup capers
1/2 teaspoon crushed red pepper flakes
kosher salt, to taste
1 pound spaghetti
fresh parmesan, for serving, grated
1 In a large skillet, over medium heat, warm the oil.
2 Add the garlic to the oil and cook until fragrant, about 1 minute.
3 Add the anchovies to the garlic mixture and cook until fragrant, about 1 minute.
4 Add the tomatoes, olives, capers, and red pepper flakes to the anchovy mixture.
5 Bring the veggie mixture to a boil, then reduce the heat and let simmer for 15 minutes.
6 While the veggie mixture simmers, bring a large pot of salted water to a boil.
7 Cook the spaghetti until al dente according to the package directions.
8 Drain the water from the spaghetti.
9 Add the sauce to the spaghetti and toss to coat.
10 Sprinkle with the parmesan and serve.
Time: 35 minutes
Yield: 4 servings