Description
A classic Roman pasta dish,
full of briny, savory flavor.
Ingredients
Units
Scale
- 28 oz (794 g) Pureed or Finely Chopped Tomatoes
- 3 cloves Garlic
- 1/4 cup Olive Oil
- 1/2 cup Flavorful Black Olives
- 3 to 6 Anchovies
- 1/4 cup Salted Capers
- 1 teaspoon Dried Oregano
- Salt and Pepper
- 1/4 tsp Red Pepper Flakes
- 1 lbs (454 g) Dried Spaghetti
- 2 tbsp Finely Chopped Fresh Parsley
- Grated Pecorino Romano Cheese
Instructions
- Put a large pot of lightly salted water on to boil for the pasta.
- Heat the oil in a medium saucepan and add the garlic; cook briefly.
- Add the anchovies and use a fork to break them up as they begin to melt.
- Add the tomatoes, olives, and capers to the oil and garlic.
- Season with salt, pepper, dried oregano, and red pepper flakes.
- Cook for 15 minutes over medium heat, stirring occasionally.
- When the pasta water is boiling, cook the pasta according to package directions until al dente.
- Drain the pasta, then return it to the pot.
- Add the parsley to the sauce and stir.
- Add half the sauce to the pasta and cook over high heat for one to two minutes, tossing the pasta with the sauce.
- Serve the pasta in individual bowls with a spoonful of extra sauce on top.
Notes
- For a richer flavor, use high-quality olive oil and good-quality anchovies.
- If you don’t have fresh parsley, you can substitute 1 teaspoon of dried parsley.
- Leftovers can be stored in the refrigerator for up to 3 days; the flavors will meld beautifully.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 450
- Sugar: 5
- Sodium: 700
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 18
- Carbohydrates: 60
- Fiber: 5
- Protein: 12
- Cholesterol: 20