This comes together quickly and is delicious; even better with a glass of good Chianti. I tossed baby Romaine with good olive oil and balsamic vinegar for the side. An easy way to chop garlic is to first smash the clove using the side of a knife and your fist (be sure to place the garlic clove on it’s flat side so it doesn’t skitter out); then you can easily remove the skin and chop away.
This recipe is adapted from Gourmet magazine
- 1 lb. spaghetti
- 5 garlic cloves, finely chopped
- 2 tsp anchovy paste
- 1/2 tsp red-pepper flakes
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper (or, a decent number of turns of the pepper mill)
- 1/3 cup olive oil
- 1 28-oz. can whole tomatoes in juice, preferably Italian
- 1/2 cup pitted Kalamata olives, coarsely chopped
- 2 TBS rinsed and drained capers
- 3/4 cup chopped basil
Bring a pot of salted water to a boil; cook pasta until al dente, according to package directions.
Meanwhile, puree the tomatoes and their juice in a blender.
Heat the olive oil in a wide skillet over medium-high heat and add the garlic, anchovy paste, red-pepper flakes, salt and pepper. Stir occasionally until the garlic is fragrant;
add the pureed tomatoes, olives and capers. Lower heat to a simmer (medium-low) and let cook until pasta is finished. Drain pasta; return to pot. Add sauce and toss well. Serve with basil sprinkled on top.