Ingredients
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1 (16 oz) pkg spaghetti
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1/2 (9.5 oz) jar pitted Kalamata olives
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1/2 (3 oz) jar capers
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3 tbsp olive oil
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4 cloves garlic, finely chopped
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1/2 (2 oz) can anchovies in olive oil
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1 (28 oz) can Italian-style crushed tomatoes
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1 tbsp finely chopped parsley (optional)
Steps
1
Bring a large pot of salted water to a boil on high. Cook the spaghetti according to package directions. Drain well.
2
Meanwhile, chop the olives and capers. In a 12-inch skillet, heat the oil on medium. Add the garlic and anchovies, and cook 1–2 min., stirring constantly and breaking up anchovies with back of a spoon. Stir in the tomatoes, olives, and capers. Season with salt and pepper. Heat to a boil on high. Reduce heat and simmer 5 min., stirring often.
3
When spaghetti is drained, toss with tomato mixture. Garnish with the parsley, if desired.
