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Ingredients
Scale
- 1 pound (454g) dried pasta
- 1/4 cup (57ml) extra-virgin olive oil
- 1/2 cup yellow onion diced
- 8 cloves garlic minced
- 1 2-ounce tin flat anchovy fillets in olive oil drained
- 1/2 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes more or less, to taste
- 1/2 cup pitted Kalamata olives roughly chopped
- 3 tablespoons capers drained
- 1 28-ounce can crushed tomatoes with basil
- 1/2 cup dry white wine
- 1/4 teaspoon black pepper
- 2 Tablespoons flat-leaf parsley chopped
- 1/2 cup loosely packed fresh basil chopped
- 1/4 teaspoon salt more if needed
Instructions
- Heat the olive oil in a large saucepan over medium heat.
- Add the diced onion and cook, stirring occasionally, until softened, about 6 minutes.
- Incorporate the minced garlic, drained anchovies, oregano, and crushed red pepper. Sauté until the anchovies dissolve and the garlic turns golden, about 2 minutes.
- Introduce the Kalamata olives, capers, crushed tomatoes, dry white wine, black pepper, and parsley. Bring the sauce to a boil, then lower the heat and simmer for about 20 minutes.
- Fold in the chopped basil and salt, cooking for an additional 5 minutes. Adjust seasonings if necessary based on taste.
- While the sauce simmers, boil water in a large pot, add salt, and cook the pasta according to the package instructions.
- Once the pasta is done cooking, drain it well and mix it with the sauce until fully coated.
- Serve the pasta on plates and top with cheese if desired.
Notes
For a vegetarian version, omit the anchovies.
Feel free to adjust the crushed red pepper flakes to control the spice level.
Fresh herbs enhance the flavor, so use freshly chopped parsley and basil.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 30mg