Many of the ingredients for this classic flavor-packed pasta may already be in your pantry, making this a perfect weeknight meal.
SERVES: 4
INGREDIENTS:
- Kosher salt
- 3 Tbs. extra-virgin olive oil
- 4 large cloves garlic, minced
- 3 oil-packed anchovy fillets, finely chopped (scant 1 tbs.)
- 1/4 tsp. crushed red pepper flakes
- 1 28-oz. can crushed tomatoes
- 1 lb. dried spaghetti
- 1/2 cup pitted brine-cured black
- olives, such as Kalamata, coarsely chopped
- 2 Tbs. nonpareil capers, rinsed and drained
- 1 Tbs. chopped fresh oregano or marjoram
- Freshly ground black pepper
INSTRUCTIONS:
- Bring a large pot of well-salted water to a boil over high heat.
- Meanwhile, heat1 tbs. of the olive oil with the garlic in a 3-quart saucepan over medium heat. Cook, stirring frequently, until the garlic is sizzling, about 2 minutes. Add the anchovies and red pepper flakes and cook, stirring frequently, until the garlic is very pale golden,1to 2 minutes more. Stir in the tomatoes. Increase the heat to medium high, bring to a boil, and then reduce the heat to medium low and simmer, stirring occasionally, until the sauce is slightly thickened, 8 to 10 minutes.
- After adding the tomatoes to the pan, add the pasta to the boiling water and cook according to the package directions until al dente.
- When the tomato sauce is ready, add the olives, capers, and oregano and stir. Simmer until just heated through, about 2 minutes. Stir in the remaining 2 Tbs. olive oil and season the sauce to taste with salt and pepper.
- When the pasta is ready, reserve 1/2cup of the cooking water and drain well. Return the pasta to the pot, set it over medium-low heat, pour in the sauce, and toss, adding cooking water as needed for the sauce to coat the pasta. Serve immediately
