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Ingredients
Scale
- 12 oz spaghetti
- salt
- 5 tablespoons olive oil
- 4 cloves garlic (crushed)
- red pepper flakes (optional)
- 4 canned anchovies (optional)
- 5 oz black olives (halved lengthwise and pitted)
- 2 heaping tablespoons small capers (rinsed)
- 1 (14.5-oz) can diced tomatoes (not drained)
- ½ cup packed fresh parsley (finely chopped)
- cracked black pepper (to taste)
Instructions
- Prepare the ingredients and have a wide skillet ready for cooking.
- Boil a large pot of water for the pasta. Once boiling, salt generously and cook the spaghetti until just al-dente. Reserve a cup of pasta water before draining and setting aside the spaghetti.
- Heat the skillet over medium-low heat, add olive oil, and sauté garlic and red pepper flakes for 30 seconds until fragrant. Add anchovies if using and sauté until they dissolve into the oil, about 30-60 seconds. Stir in the olives and capers, cooking for another minute. Finally, add the diced tomatoes and half of the chopped parsley, sautéing for 2 more minutes while stirring.
- Cover the skillet and let the sauce simmer on low heat for 8-10 minutes. Season lightly with salt.
- Combine the cooked spaghetti with the sauce in the skillet, add pasta water gradually, and simmer until everything is well-coated and glossy, about a few minutes.
- Adjust salt and pepper to taste before serving, garnished with the remaining chopped parsley.
Notes
For a richer flavor, use high-quality bronze cut spaghetti.
Adjust the salt content based on the saltiness of the anchovies and capers used.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 3g
- Sodium: 820mg
- Fat: 27g
- Saturated Fat: 4g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 15mg