Ingredients:
- Olive oil
- Garlic cloves, minced
- Anchovy fillets (optional)
- Red chili flakes (optional)
- Capers, rinsed
- Pitted olives (kalamata or black)
- Canned tomatoes, chopped
- Dried oregano
- Salt and pepper
- Fresh parsley, chopped
- Spaghetti
Instructions:
Heat olive oil in a large pan over medium heat. Add garlic and cook until fragrant, about 30 seconds. If using anchovies, add them with the garlic and mash them with a spoon as they cook. Add chilli flakes (for a spicier sauce) and cook for another minute.
Stir in capers and olives, and cook for another minute.
Add chopped tomatoes, oregano, salt, and pepper. Bring to a simmer, then reduce heat and simmer for 15-20 minutes, or until slightly thickened.
While the sauce simmers, cook spaghetti according to package directions in a separate pot of salted boiling water.
Drain the pasta, reserving some of the pasta water. Toss the pasta with the sauce in the pan, adding a splash of reserved pasta water if needed to loosen the sauce.
Remove from heat and stir in chopped parsley. Serve immediately with grated Parmesan cheese on the side.
Tips:
- You can adjust the amount of chilli flakes and capers to your taste preference.
- If you don’t have anchovies, you can omit them or use a pinch of anchovy paste instead.
- For a richer sauce, add a tablespoon of butter with the olive oil when sauteing the garlic.
- Feel free to use different types of olives or add other ingredients like chopped fresh tomatoes or a splash of red wine vinegar.
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