This is a quick rich sauce that tastes like you spent the entire day making it up! All ingredients are approximate. Feel free to adjust to your taste.
- 1 28 oz can San Marzano tomatoes (very sweet). If you don't have, add a finely grated carrot (but not sugar) to your tomato sauce.
- 2 Garlic Cloves (minced)
- 12 Kalamata Olives (pitted and cut in half)
- 1 Tbsp Capers (rinced and drained)
- 6-8 Anchovies (packed in oil)
- ¾-1 tsp Hot pepper Flakes (dried, add to taste)
- ⅛ cup Fresh Italian Parsley (chopped)
- Salt (to taste)
- Pepper (to taste)
- ¾ lb Spaghetti (thin)
- Saute anchovies in olive oil until they begin to melt.
- Add minced garlic - careful not to burn them.
- Add olives for a couple of minutes.
- Add pepper flakes.
- Add tomatoes broken up (I passed them through a mill from the can right into the pan.)
- Stir and add salt and pepper to taste.
- Simmer for a while (I did so for about 45 minutes)
- Add parsley at the end.
- Boil pasta. I used thin spaghetti.
- When al dente, I did not drain the pasta, but instead put the pasta directly into the sauce using a spaghetti server.
- Cook for several minutes so that the pasta absorbs the sauce. I reserved a little bit of the pasta water to use if the mixture gets dry.
- Even though, in Italy it is HERESY to put grated Parmesan on any pasta dish that has fish, we did. And it was delicious. Enjoy!