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 (in salt preferred)
- 1 (14.5-oz) can diced tomatoes (not drained)
- ½ cup packed fresh parsley (finely chopped)
- cracked black pepper (to taste)
Instructions
- Prepare a wide skillet to accommodate the ingredients.
- Start boiling a large pot of salted water for the spaghetti.
- Cook the spaghetti until just al-dente, drain, and reserve a cup of the pasta water.
- In a large skillet, heat olive oil over medium-low heat and sauté garlic and red pepper flakes for 30 seconds until fragrant.
- If using, add anchovies and cook until they dissolve in the oil, about 30-60 seconds.
- Stir in olives and capers, sautéing for an additional minute.
- Add the diced tomatoes and half of the chopped parsley, continuing to sauté for 2 minutes while stirring occasionally.
- Cover the skillet and let the sauce simmer over low heat for 8-10 minutes, seasoning lightly with salt.
- Combine the cooked spaghetti with the sauce, adding reserved pasta water as needed until the sauce becomes glossy and coats the pasta well.
- Taste and adjust seasoning, then serve immediately topped with the remaining parsley.
Notes
Using high-quality spaghetti enhances the dish’s flavors.
For a spicier kick, increase the amount of red pepper flakes to suit your taste.
Ensure to check the salt, especially with anchovies and capers, to prevent over-seasoning.
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 3g
- Sodium: 880mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 10mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.