Ingredients
Pastas
- 350 g dried spaghetti
Sauce
- 30 ml olive oil
- 1 large white onion, finely diced
- 4 garlic cloves, thinly sliced
- 6 anchovy fillets, chopped
- 800 g tinned cherry tomatoes in juice
- 12 kalamata olives, pitted and sliced
- 2 tablespoons capers, rinsed
- 1 teaspoon chili flakes (adjust to taste)
Herbs and Garnish
- ½ bunch fresh parsley, roughly chopped
- Fresh basil leaves, for garnish
- Optional: Grated Parmesan or Pecorino cheese, for serving
Instructions
- Cook spaghetti: Bring a large pot of salted water to a boil. Add the dried spaghetti and cook according to package instructions until al dente. Drain the pasta, reserving a cup of the pasta water for later use.
- Sauté garlic: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the thinly sliced garlic and sauté until just golden, about 1-2 minutes, releasing its aroma without burning.
- Cook onion and anchovies: Add the finely diced onion and chopped anchovy fillets to the skillet. Cook for about 5 minutes, stirring occasionally, until onions soften and anchovies dissolve into the mixture, creating a flavorful base.
- Add tomatoes, olives, and capers: Stir in the tinned cherry tomatoes with their juice, sliced kalamata olives, and rinsed capers. Reduce the heat and simmer the sauce for about 10 minutes until it thickens slightly and flavors meld together.
- Add chili flakes: Incorporate the chili flakes into the sauce, adjusting the amount to your preferred heat level to add a subtle spicy kick.
- Toss pasta with sauce: Add the cooked spaghetti directly into the skillet with the sauce. Toss well to coat the pasta evenly, using the reserved pasta water as needed to loosen the sauce to your desired consistency.
- Add parsley and season: Stir in the roughly chopped fresh parsley for a burst of freshness. Taste the sauce and adjust seasoning with salt and pepper as necessary.
- Serve: Plate the pasta hot, garnished with fresh basil leaves. Optionally, sprinkle grated Parmesan or Pecorino cheese on top for an extra layer of flavor.
Notes
- Anchovy fillets dissolve into the sauce providing umami flavor but are mild in the finished dish; use more or less according to taste.
- Reserve some pasta water to adjust sauce consistency and help it cling to the spaghetti.
- Capsicum can be omitted or reduced for less salty flavor depending on preference.
- For a gluten-free version, substitute regular spaghetti with gluten-free pasta.
- This pasta is best served immediately but can be stored refrigerated for up to 2 days and gently reheated.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
