Ingredients:

  • 1 pound (450g) Spaghetti
  • 1/4 cup (60ml) Extra Virgin Olive Oil
  • 4 cloves Garlic, thinly sliced
  • 4 Anchovy Fillets, packed in oil, drained
  • 1/2 teaspoon Red Pepper Flakes
  • 1 (28 ounce / 794g) can Crushed Tomatoes
  • 1/2 cup (75g) Kalamata Olives, pitted and halved
  • 1/4 cup (35g) Capers, drained
  • 1/4 cup (15g) Fresh Parsley, chopped
  • Salt and Black Pepper to taste

Instructions:

  1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and cook until fragrant and lightly golden (about 1 minute, don't burn it!).
  3. Add the anchovy fillets and red pepper flakes to the skillet. Cook, breaking up the anchovies with a spoon, until they dissolve into the oil (about 1 minute).
  4. Stir in the crushed tomatoes, olives, and capers. Bring to a simmer and cook for 10-15 minutes, allowing the sauce to thicken slightly. Season with salt and pepper to taste. Taste and adjust seasoning! This is crucial.
  5. Add the cooked spaghetti to the skillet with the sauce. Toss to coat, adding a little reserved pasta water if needed to create a glossy sauce. Stir in the fresh parsley.
  6. Portion into bowls and serve hot. Maybe a cheeky sprinkle of extra parsley, if you're feeling fancy.