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Ingredients

  • 1 pound dried spaghett
  • i 1/4 cup good olive oil
  • 1/4 cup Kalamata Olives, sliced in half
  • 1/2 cup Pitted Green Castelvetrano Olives
  • 4 Anchovies, chopped
  • 4 garlic cloves, smashed
  • 1 28 ounce can San Marzano Tomatoes
  • 2 tablespoons capers
  • chopped Crushed red pepper flakes to taste
  • Kosher salt, to taste
  • Roughly chopped parsley, garnish
  • Freshly grated Pecorino

Method

  1. Throw olives, garlic, anchovies, and capers into a bowl & toss
  2. Crush the tomatoes with a potato masher in a separate bowl
  3. Heat olive oil in a skillet over medium heat, & sauté garlic cloves for 1 minute
  4. Add in olive mixture, & sauté for another few mins until all ingredients are fragrant
  5. Add in the tomatoes + spices. Reduce heat & simmer for 15 minutes
  6. Cook pasta 2 minutes less than package says for Al dente & drain
  7. Taste the sauce & add salt if needed
  8. Transfer pasta into the sauce, let cook 1-2 minutes
  9. Garnish with Pecorino & parsley
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