Ingredients
2tbspextra virgin olive oil
½cuponion,finely chopped
3garlic cloves,finely chopped
4cananchovies,chopped
2tbsptomato paste
½tspred pepper flakes
28oztomatoes,(1 can) crushed
2tspdried oregano
2tbspsmall capers,non-pariel
¾cupolives,(95 grams) pitted , black or green, roughly chopped
1lbspaghetti,or linguine, or fettuccine
salt
extra virgin olive oil,for drizzling
¼cupparsley,fresh chopped
Preparation
Bring a large pot of salted water to a boil (1 tablespoon of salt for every 2 quarts of water). While the water is heating, start making the sauce.
Heat the olive oil over medium heat in a large, deep sauté pan. When the oil is hot, cook the onions until they’re soft and translucent for about 4 to 5 minutes.
While the onions are cooking, stir in the chopped anchovies along with some of the oil from the can. Add the finely chopped garlic and cook another minute.
Mix in the tomato paste and cook it for 2 minutes, stirring occasionally. Add the crushed tomatoes, oregano, chili pepper flakes, olives, and capers.
Bring the sauce to a simmer, then lower the heat to low to maintain a gentle simmer for 10 to 15 minutes.
When the salted pasta water is at a rolling boil, add the pasta. Cook the pasta according to the package instructions, to al dente, cooked but still slightly firm.
Stir the parsley into the pasta sauce. Add some pasta water into the sauce to thin it if it has become too thick.
Drain the pasta and put it in a large bowl. Add a ladle’s worth of sauce to the pasta and mix to combine. Serve in shallow bowls with more sauce on top.
