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Ingredients
1x
- 12 spaghetti
- 3 olive oil
- 4 garlic cloves, thinly sliced
- 4 anchovy fillets
- 1 red pepper flakes
- 1 crushed tomatoes
- 1 Kalamata olives, chopped
- 2 capers, drained
- 2 chopped parsley
- kosher salt
- pasta water, reserved
Instructions
Cook spaghetti in salted water until al dente.
Reserve 1 cup pasta water.
Heat olive oil over medium-low heat.
Add anchovies and cook until they dissolve into oil.
Add garlic and red pepper flakes.
Cook briefly without burning garlic.
Add crushed tomatoes.
Simmer 10-15 minutes.
12 minAdd olives and capers.
Add drained spaghetti.
Toss with enough pasta water to coat.
Finish with parsley.
Taste before adding additional salt because anchovies, olives, and capers are salty.
Part of:Sauces
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