Ingredients
- 2 tablespoon olive oil (extra-virgin)
- 2 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes
- 3 anchovy fillets (oil-packed, rinsed)
- 1 can (14 to 15 ounce) whole tomatoes (with their juices, a good Italian brand should be used)
- 1 tablespoon capers rinsed (drained, optional)
- 1/4 cup chopped Kalamata olives (pitted, or similar brined Mediterrenean black olives)
- Basil leaves, thinly sliced, for garnish (optional)
- Cooked pasta (penne or ziti is best)
- Fresh Parmesan cheese
How to Make
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Step 1: Heat oil in a medium skillet over medium heat. Add garlic, red pepper flakes, and anchovies, mashing slightly with a wooden spoon. Cook, stirring, until garlic is fragrant, about 2 minutes.
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Step 2: Add tomatoes and their juices, roughly breaking up tomatoes with hands.
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Step 3: Stir in capers and olives. Bring to a boil and immediately reduce to a simmer. Season with salt and pepper. Let simmer uncovered stirring frequently until thickened, 20 minutes. Season again with salt and pepper if needed.
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Step 4: Add pasta to skillet; toss to combine, top with Parmesan cheese.
We hope you enjoy this recipe!
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