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Ingredients
8 T Olive Oil
4 Cloves of Garlic (minced)
1 t Anchovy paste or 1 whole anchovy finely chopped
3 T Capers
24 Ounces Passata
1 Cup Kalamata Olives (pitted and rough chopped)
1 Pound spaghetti
Optional chili flakes - i dont use them, I want nothing but the olive, caper, anchovy flavor fest.
Preparation
Heat your saucepan over medium heat, add 8T olive oil and let it warm a minute or so, add garlic and sautee, allowing garlic to become golden but do not burn. Next, add anchovy paste (or chopped anchovy) stirring in and breaking up amongst the garlic, next carefully add your capers and gently stir for 3 - 5 minutes. Now you can carefully add your passata and olives, allow to bubble for 3 - 5 minutes and then reduce to a simmer on low heat for 15 - 20 minutes.
While your sauce is simmering, bring a large pot of well salted water to a boil and cook your spaghetti al dente according to your spaghetti packaging, this is typically 9 - 10 minutes, when your spaghetti is done, using tongs or a pasta spoon begin to transfer spaghetti to the sauce pan, mixing as you go. Mix, plate and enjoy!
