Wednesday, June 22, 2016
There are also various versions of the recipe. Some call for oregano and others don't. The only herb I add to mine is fresh flat-leaf parsley. But add whatever you like.
1/4 cup extra virgin olive oil
4 cloves garlic, chopped
3 anchovy fillets, chopped
2 dried Calabrian chilies, chopped. (or to taste) Or dried chili flakes.
1 28-oz can of San Marzano tomatoes, chopped
2 tablespoons capers
1/2 cup kalamata olives, coarsely chopped
Handful of flat leaf parsley, chopped
Salt and pepper to taste
One pound of spaghetti
Put olive oil, garlic and anchovies in a skillet and cook stirring until the anchovies melt into the oil using the back of a wooden spoon.
Add chilies and cook briefly. Add the tomatoes, capers and olives and simmer for about 25 minutes.
Add salt and pepper to taste.
Meanwhile, cook spaghetti in plenty of boiling salted water until very al dente.
Remove and add to skillet with sauce reserving the water in which you cooked the pasta. Cook, adding pasta water as needed, until the spaghetti is al dente.
Add parsley and stir, turning all the ingredients over several times until everything is well combined.
Serve immediately with either Parmigiano Reggiano or Pecorino Romano cheese.