Ingredients :
- 1 pound spaghetti
- 1/3 cup olive oil
- 4 cloves garlic thinly sliced
- 4 tablespoon capers
- 4 anchovy fillets packed in oil, drained
- 1/2 cup pitted kalamata olives halved
- 2 cans Italian-style whole tomatoes drained and chopped
- red chili flakes to taste
- freshly grated Parmesan cheese for serving
- fresh basil leaves for garnish
Directions :
- In a large pot, bring 4 quarts water and 1 tablespoon salt to boil. Add spaghetti and cook until al dente, about 9 to 10 minutes. Reserve 1 cup pasta water and drain well.
- In a large Dutch oven or saucepan, heat oil over medium heat until shimmering. Add garlic and cook until garlic begins to turn golden, but not scorched, about 1 minute.
- Stir in capers, anchovy fillets, olives, tomatoes, and crushed red pepper (I like 1 teaspoon). Heat to boiling, reduce heat, and simmer uncovered until slightly thickened, about 30-40 minutes.
- Add the pasta to the pot with the sauce and toss until evenly coated. Thin with pasta water if needed. Serve with Parmesan cheese and garnish with fresh basil.
