Spaghetti is the normal pasta for this recipe, but any kind of pasta will work.
- 2 Tbsp extra virgin olive oil
- 1/2 cup finely chopped onion
- 3 cloves garlic, finely chopped
- 3-4 canned anchovies, chopped
- 2 Tbsp tomato paste
- 1/2 teaspoon red pepper flakes
- 1 28-ounce can crushed tomatoes
- 2 teaspoons dried oregano
- 2 Tbsp small (non-pariel) capers
- 3/4 cup (95 g) pitted olives (black or green), roughly chopped
- 1 pound spaghetti, linguine, or fettuccine
- Extra virgin olive oil for drizzling
- 1/4 cup chopped fresh parsley
1 Heat pasta water: Bring a large pot of salted water to a boil (1 Tbsp of salt for every 2 quarts of water). While the water is heating, start making the sauce.
2 Cook onions, anchovies, garlic: Heat the olive oil over medium heat in a large, deep sauté pan. When the oil is hot, cook the onions until they're soft and translucent, about 4-5 minutes.
While the onions are cooking, stir in the chopped anchovies along with some of the oil from the can.
Add the finely chopped garlic and cook another minute.
3 Mix in the tomato paste and cook it for 2 minutes, stirring occasionally.
4 Add the crushed tomatoes, oregano, chili pepper flakes, olives, and capers. Bring the sauce to a simmer, then lower the heat to low to maintain a gentle simmer, 10 to 15 minutes.
5 Cook the spaghetti: When the salted pasta water is at a rolling boil, add the pasta. Cook the pasta according to the package instructions, to al dente, cooked but still slightly firm.
6 Add parsley, water to sauce: Stir the parsley into the pasta sauce. Add some pasta water into the sauce to thin it if it has become too thick.
7 Serve: Drain the pasta and put in a large bowl. If you want, mix a little olive oil into the pasta so the pasta doesn't stick together.
Add a ladle's worth of sauce to the pasta and mix to combine. Serve in shallow bowls with more sauce on top.