Follow these steps for perfect results
pasta
such as fettuccine or pappardelle
olive oil
garlic
crushed
diced tomatoes
canned
black olives
pitted
birdseye chili pepper
finely chopped
capers
chopped
oregano
finely chopped
anchovy fillets
finely chopped
Parmesan cheese
grated
Cook the pasta in a large saucepan of boiling, salted water according to package directions.
Drain the pasta.
Heat olive oil in a large skillet on medium heat.
Add the crushed garlic and cook for 30 seconds, until lightly browned.
Stir in the diced tomatoes, black olives, chili pepper, capers, and oregano.
Season to taste and simmer for 5-8 minutes, stirring occasionally.
Stir in the finely chopped anchovy fillets.
Add the drained pasta to the skillet and toss to coat with the sauce.
Serve immediately with grated Parmesan cheese.
Expert advice for the best results
Use high-quality canned tomatoes for the best flavor.
Don't overcook the garlic, or it will become bitter.
Adjust the amount of chili pepper to your spice preference.
Everything you need to know before you start
10 minutes
Sauce can be made ahead
Garnish with fresh parsley and a drizzle of olive oil.
Serve with a side of crusty bread.
Pair with a simple green salad.
Acidity cuts through the richness of the sauce.
Discover the story behind this recipe
Commonly enjoyed in Southern Italy
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