Ingredients
2-ounce tin anchovy fillets in olive oil
10 cloves garlic, chopped
2 tablespoons tomato paste
1 big pinch red pepper flakes
28-ounce can chopped tomatoes with their juices
½ cup pitted Kalamata or oil-cured black olives, chopped
¼ cup capers
1 2-inch piece of Parmigiano Reggiano cheese rind
A few good grinds black pepper
1 pound dry pasta (spaghetti or rigatoni recommended)
Grated parmesan or pecorino, for serving
Instructions
- Heat a large skillet over medium heat and add the anchovies with their oil. Cook until they melt into the pan.
- Add the chopped garlic and red pepper flakes, stirring for about 1 minute until fragrant.
- Stir in the tomato paste and cook for 2 minutes to deepen the flavor.
- Pour in the canned tomatoes with juices, then add olives, capers, cheese rind, and black pepper.
- Simmer the sauce for 15–20 minutes, stirring occasionally.
- Meanwhile, cook the pasta in salted water until al dente.
- Remove the cheese rind, then toss the drained pasta in the sauce until coated.
- Serve immediately with grated parmesan or pecorino.
Notes
Add fresh parsley at the end for brightness.
Use green olives for a different briny note.
Increase red pepper flakes for more heat.
Swap in whole wheat pasta or zucchini noodles for a lighter version.
Make it vegetarian by omitting anchovies and the cheese rind.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Kosher
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 520
- Sugar: 7g
- Sodium: 1180mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 82g
- Fiber: 6g
- Protein: 17g
- Cholesterol: 15mg