SERVES 4 TO 6
The pasta and sauce cook in about the same amount of time, so begin the sauce just after you add the pasta to the boiling water in step 1.
3 |
medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon) |
Table salt |
|
1 |
pound spaghetti |
1 |
(28-ounce) can diced tomatoes, drained and ½ cup juice reserved |
2 |
tablespoons extra-virgin olive oil, plus extra for drizzling |
4 |
teaspoons minced anchovy fillets (about 8 fillets) |
1 |
teaspoon red pepper flakes |
½ |
cup pitted kalamata olives, chopped coarse |
¼ |
cup minced fresh parsley leaves |
3 |
tablespoons capers, rinsed |
1. Combine the garlic with 1 tablespoon water in a small bowl; set aside. Bring 4 quarts water to a boil in a large pot. Add 1 tablespoon salt and the pasta to the boiling water and cook, stirring often, until al dente. Reserve ½ cup of the cooking water then drain the pasta and return it to the pot. Add ¼ cup of the reserved tomato juice and toss to combine.
2. Meanwhile, heat the oil, anchovies, garlic mixture, and red pepper flakes in a 12-inch skillet over medium heat. Cook, stirring frequently, until the garlic is fragrant, 2 to 3 minutes. Add the tomatoes and simmer until slightly thickened, about 8 minutes.
3. Stir the olives, parsley, and capers into the sauce. Pour the sauce over the pasta and toss to combine; adjust the consistency of the sauce with the remaining reserved tomato juice or reserved pasta cooking water as needed. Season with salt to taste, drizzle with 1 tablespoon oil, if desired, and serve immediately.