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This dish is so quick and easy to throw together, and it's just bursting with great flavor. The anchovies are optional. Serve with some crusty Italian bread and a nice red wine for a delicious, no hassle meal.
- 1 lb spaghetti
- 2 cans whole tomatoes, crushed (28 oz cans)
- 1⁄4 cup extra virgin olive oil
- 4 teaspoons garlic, minced
- 1⁄4 teaspoon red pepper flakes, more to taste
- 1 teaspoon dried oregano
- 1⁄2 cup nicoise olive (Calamata work well too)
- 1⁄4 cup capers, drained
- 1 can anchovy, to taste (optional)
- 1⁄2 cup fresh basil, chopped,as garnish
- Bring large pot of salted water to a boil for pasta.
- Cook pasta until al dente about 7 minutes While pasta cooks, drain tomatoes and cut them crosswise, squeezing out as much liquid as possible; reserve.
- Heat olive oil in a skillet.
- Sauté garlic and red pepper flakes quickly to release flavor.
- Quickly add tomatoes and reserved juice so pepper flakes and garlic don't burn.
- Bring sauce to a boil.
- Simmer sauce and add oregano, olives, capers, and anchovies, one ingredient at a time.
- Reduce and continue simmering until desired consistency and flavor are reached.
- Season to taste with salt and pepper.
- (you don't need much salt JMHO) Drain pasta and toss in skillet with the sauce Slide hot spaghetti into serving bowl and garnish with basil.