I mostly followed this recipe, though I used about a teaspoon of green peppercorns instead of the 1/4 cup of capers the recipe called for (I accidentally grabbed the wrong jar at the store). I also used a mix of kalamata and large green olives. My instinct was to use more than the four anchovy fillets specified, but I decided to not stray from the recipe in that area. In retrospect, I think the sauce could have benefited from more. Jesse, Travis, and I did not let the surplus anchovies go to waste, however, eating them on delicious rye crackers.
Ingredients
- 1/4 c. extra-virgin olive oil
- 4 cloves garlic, smashed
- 4 anchovy fillets, chopped
- 1 (28-oz.) diced tomatoes
- 1/2 c. kalamata olives, pitted
- 1/4 c. capers
- 1/2 tsp. crushed red pepper flakes
- 1 lb. spaghetti
- Kosher salt
- Freshly grated Parmesan, for serving
Directions
In a large skillet or pot over medium heat, heat oil. Add garlic and cook until fragrant, 1 minute. Add anchovies and cook until fragrant, another minute. Add tomatoes, olives, capers, and red pepper flakes. Bring to a boil, then reduce heat and let simmer, 15 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add spaghetti and cook according to package directions, until al dente; drain. Toss spaghetti in sauce and serve with Parmesan.