Ingredients:

  • 1 lb (450g) Spaghetti or Linguine
  • 1 tbsp (15ml) Salt
  • ¼ cup (60ml) Extra virgin olive oil
  • 4 cloves (20g) Garlic, thinly sliced
  • 4 anchovy fillets (20g), finely chopped
  • ½ tsp (2g) Crushed red pepper flakes
  • 1 can (28 oz / 800g) Whole peeled plum tomatoes, hand-crushed
  • ½ cup (75g) Kalamata olives, pitted and halved
  • 2 tbsp (30g) Capers, drained
  • ¼ cup (15g) Fresh Italian parsley, chopped
  • ½ tsp (3g) Black pepper

Instructions:

  1. Heat the olive oil in the skillet over medium heat. Add the sliced garlic and chopped anchovies. Stir constantly for 2–3 minutes until the garlic is fragrant and the anchovies have completely dissolved into the oil. Note: This creates the flavor foundation.
  2. Stir in the red pepper flakes for 30 seconds.
  3. Pour in the hand crushed plum tomatoes and their juices. Increase the heat to medium high and bring to a gentle simmer.
  4. Stir in the halved Kalamata olives and drained capers.
  5. Reduce heat to low and simmer for 12–15 minutes until the sauce thickens and darkens to a rich mahogany color.
  6. While the sauce simmers, cook the spaghetti in salted water until it is 2 minutes shy of al dente.
  7. Transfer the pasta directly from the water into the skillet using tongs. Add ¼ cup (60ml) of the starchy pasta water.
  8. Toss vigorously over medium heat for 2 minutes until the sauce glazes the noodles.
  9. Stir in the fresh parsley and black pepper just before removing from heat.