Ingredients:
- 400g (14 oz) spaghetti
- 4 tablespoons extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- 6-8 anchovy fillets, chopped
- 1 teaspoon red pepper flakes (optional)
- 1 can (400g/14 oz) whole tomatoes, crushed by hand
- 1/2 cup pitted black olives, roughly chopped
- 2 tablespoons capers, rinsed
- 1/2 teaspoon dried oregano
- Freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Cook the Spaghetti:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, according to the package instructions. Reserve about 1 cup of the pasta cooking water, then drain the pasta.
- Prepare the Sauce:
- In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté until fragrant and golden, about 1-2 minutes.
- Add the anchovy fillets and red pepper flakes (if using) to the skillet. Cook, stirring occasionally, until the anchovies dissolve and meld with the oil and garlic, about 2-3 minutes.
- Add the crushed tomatoes, olives, capers, and oregano. Stir well to combine. Bring the sauce to a simmer and cook for about 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Combine Pasta and Sauce:
- Add the cooked spaghetti to the skillet with the sauce. Toss well to coat the pasta evenly with the sauce. If the sauce seems too thick, add some of the reserved pasta cooking water, a little at a time, until the desired consistency is reached.
- Serve:
- Season with freshly ground black pepper to taste.
- Garnish with chopped fresh parsley.
- Serve immediately, and enjoy!
Tips:
- Adjust the spiciness by increasing or decreasing the amount of red pepper flakes.
- For a more intense flavor, use oil-cured olives instead of regular pitted black olives.
- This dish pairs wonderfully with a simple green salad and a glass of red wine.
