Ingredients
- 16 ounces dried spaghetti
- 1/2 cup reserved pasta water, use as needed
- 1 1/2 tablespoons extra-virgin olive oil
- 1/2 cup finely chopped onion
- 4 cloves garlic, finely chopped
- 3 canned anchovies, chopped
- 2 tablespoons tomato paste
- 1 28-ounce can crushed tomatoes
- 1 pinch red pepper flakes, plus more to taste
- 3/4 teaspoon dried basil
- 1 1/2 teaspoons dried oregano
- 2 tablespoons capers, rinsed
- 2/3 cup pitted olives, black or green, roughly chopped
- Kosher salt, to taste
- Olive oil, for drizzling
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti until al dente as per package instructions. Reserve about 1/2 cup of the cooking water and then drain the pasta.
- Heat the olive oil in a large, deep saucepan over medium heat. Add the chopped onion and cook until softened, about 4-5 minutes. Stir in the garlic and chopped anchovies and cook for an additional minute until the anchovies melt into the oil.
- Stir in the tomato paste and cook for 2 minutes. Add the crushed tomatoes, red pepper flakes, dried basil, dried oregano, capers, and chopped olives. Bring the mixture to a simmer, then lower the heat and let it cook gently for 10-15 minutes to blend the flavors.
- Add the drained pasta to the sauce along with some of the reserved pasta water to reach your desired consistency. Season with salt to taste and toss until the pasta is fully coated.
- Plate the pasta and drizzle a little extra olive oil on top if desired. Garnish with parsley and serve immediately.
