Serving Size / Yield
- Dried pasta or spaghetti, 1 pound
- Anchovy paste, 2 tsp
- Kalamata olives, pitted, 1/2 cup
- 5 garlic cloves
- Olive oil, 1/2 cup
- Juiced tomatoes, 1 can
- Drained capers, 2 tbsp
- Chopped basil, 1/2 cup
- Red pepper flakes
Take a pasta pot and cook spaghetti there al dente and set it aside.
In the meantime, make a sauté of anchovy paste with garlic coves mixed with oil and red pepper. Use medium-high heat for the purpose and cook in a heavy skillet.
Add tomato purée to the preparation and stir and let it simmer for 2 minutes. Add in capers and olives and let it simmer some more. Once the pasta is ready, drain it, and add sugar to taste. Add pasta to the sauce and let it simmer for 2 minutes. Serve sprinkled with basil.
Makes six servings and takes about half hour to prepare.