Ingredients
- olive oil5 tbsp
- onions, chopped1 lb
- garlic, finely chopped1 oz
- anchovy fillet, or anchovy paste4 oz
- capers, thoroughly rinsed1 oz
- chilli, fresh or dried hot; deseeded and finely chopped1–3
- pitted black olives, or kalamata olives; quartered; standard American-sized can1 can
- tomatoes, diced; standard American-sized cans3 can
- salt, to taste
- black pepper, freshly ground1 tsp
- parsley, finely chopped3 tbsp
- water1 gallon
- spaghetti, dry; or linguine1 lb
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 12 steps
Fill a large pot with water and add a handful of salt.
Set heat on high to boil water.
Heat 4 tablespoons oil in a large skillet over medium heat.
Add onions to skillet and cook until soft, stirring occasionally. Be careful not to burn the onions.
Add garlic and anchovies to skillet. Cook for 1 minute maximum, stirring to break up the anchovies.
Add capers, chili peppers, olives, tomatoes, pepper and 1 tablespoon of salt to skillet.
Bring to a boil then reduce heat to medium-low and simmer, uncovered, for 10 minutes, stirring occasionally. Taste to see if you want to add more salt.
Boil the pasta until al dente while the sauce is simmering. This should take about 12 minutes.
Drain the cooked pasta in a colander and replace it in the same pot.
Pour the sauce on top of the pasta and toss over low heat until it's thoroughly coated.
Take it off the heat and top with parsley and 1 tablespoon olive oil.
Serve hot.
Region evidence: recipe text — “Italian-American”
