Bold Flavor Pasta (Print Version)
# Ingredients:
→ Pasta and Tomato Base
01 -
1/4 cup high-quality olive oil
02 -
1 can (28 oz) whole San Marzano tomatoes, including the juices
03 -
8 oz of spaghetti or any pasta you enjoy most
→ Seasonings and Aromatics
04 -
4-5 small anchovies, finely chopped up
05 -
6 cloves of garlic, minced finely
06 -
A sprinkle of sea salt and freshly cracked black pepper
07 -
1/2 tsp red chili flakes, or bump it up if you love heat
→ Flavorful Extras
08 -
1/2 cup pitted Kalamata olives, sliced in half
09 -
A handful of fresh parsley, chopped roughly
10 -
2-3 tbsp capers, drained well
# Instructions:
01 -
Heat up a big pot full of water. Once it's boiling like crazy, salt it generously. Cook your pasta just to that perfect al dente bite—check your pasta box for times!
02 -
Dump the canned tomatoes into a bowl. Squish them up with your hands (or a fork works too) until they're broken into thick pieces but not too pureed.
03 -
In a large skillet, warm your olive oil over medium heat. Toss in the garlic, chili flakes, and chopped anchovies. Stir it around for about 3 minutes, keeping the garlic from overcooking.
04 -
Stir the crushed tomatoes, capers, and olives into the skillet. Turn your heat to low and let it simmer gently, around 15-20 minutes. Stir every once in a while and let everything mingle.
05 -
Add salt and pepper to your sauce to your taste. Combine with the hot pasta, and toss it all together. If it's too thick, splash in a little pasta water. Top with parsley and dig in right away.
# Notes:
01 -
This easy Italian pantry dish is ready in under a half-hour, great for hectic evenings!
02 -
Go for San Marzano tomatoes—they’re totally worth it for the rich flavor.
03 -
Feel free to tweak the anchovies, olives, or garlic amounts however you like.