Recipe courtesy of
  • 6 oz spaghetti
  • Note - You can also use any kind of pasta here that you want but it is typically made with spaghetti and if not that then linguini or angel hair. It is sometimes also made with other forms of pasta like penne.
  • 2 tablespoons olive oil
  • 2 cloves garlic, crushed and chopped
  • 1 t anchovy paste or 2 anchovy filets
  • 1/4 teaspoon red pepper flakes
  • 4 tomatoes from one large can San Marzano or other whole tomatoes
  • Note - I use 4 but I like my pasta under sauced. And I do not use the juices from the can but I do put the tomatoes in whole so all the juice from the inside of the tomato is included. And when I scoop them out of the can I'm not all that careful about how much sauce comes with them. And San Marzano tomatoes are worth it here.
  • 1/2 c kalamata olives, chopped in half
  • Note - I use kalamata olives because I like them and the saltiness and depth of flavor that they bring. This is most always made with dark olives, not green olives, but you can use any kind of Italian dark olive that you like. Many people prefer oil cured olives for this but again, that is a matter of taste preference. Do not use plain canned black olives, it will not be the same.
  • 1 T capers, drained
  • Salt to taste
  • Note - Do taste it before you add any salt to this dish. The olives and capers carry a lot of salt with them so you really shouldn't need any.
  • chopped fresh parsley as a garnish (optional)
  • freshly grated Parmigiano Reggiano cheese (optional)