2 tablespoons - 2 turns around the pan - of extra-virgin olive oil
4 to 6 cloves garlic, chopped
1 tin flat anchovy fillets, drained
1/2 teaspoon crushed red pepper flakes
20 oil-cured black olives, cracked away from pit and coarsely chopped
3 tablespoons capers
One 32-ounce can chunky style crushed tomatoes
One 14.5-ounce can diced tomatoes, drained
A few grinds black pepper
1/4 cup or a couple of handfuls flat leaf parsley, chopped
1 pound spaghetti, cooked to al dente - with a bite
Crusty bread, for mopping
Grated Parmigiano Reggiano or Romano, for passing, optional
Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper.
Saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes
Add olives, capers, tomatoes, black pepper, and parsley. Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.
Toss sauce with cooked pasta. Pass bread and cheese at the table and serve.
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