Name: Pasta with Spicy Tomato and Olive Sauce
Total time: 30 min
Yield: Serves 4
Ingredients: 3 tablespoons extra virgin olive oil; 3 anchovy fillets, minced; 5 garlic cloves, minced; 1 teaspoon red pepper flakes; 1 (28-ounce) can diced tomatoes; 1/2 cup pitted kalamata olives, halved; 3 tablespoons drained capers; 1/4 cup chopped fresh basil; Salt; 1 pound spaghetti or linguine

Why This Recipe Works

For our recipe for Pasta with Spicy Tomato and Olive Sauce, we found sautéing the anchovies, garlic, and pepper flakes in olive oil for just 30 seconds bloomed their flavors and added depth to the sauce. We reserved some of the water when we drained the pasta and used it to thin the sauce later.

Instructions

Bring 4 quarts water to boil in large pot. Heat oil in large saucepan over medium heat until shimmering. Add anchovies, garlic, and pepper flakes and cook until fragrant, about 30 seconds. Stir in tomatoes and simmer until slightly thickened, about 10 minutes. Off heat, add olives, capers, and basil.

Add 1 tablespoon salt and pasta to boiling water and cook until al dente. Reserve 1/2 cup cooking water. Drain pasta and return to pot. Stir in sauce and toss to combine, adding reserved pasta water as needed. Serve.