Ingredients
- 3 tbsp Italian extra virgin olive oil
- 4+ cloves of garlic, peeled and smashed
- 3+ anchovy fillets
- 1 x 28oz can whole plum San Marzano tomatoes
- 1/2 cup pitted black olives (preferably oil cured)
- 2 tbps capers (drained)
- 1/4 tsp or more red pepper flakes to taste
- Sea salt and black pepper to season
- Italian parsley for garnish
- Linguine or other long pasta for two people (~1/2lb dry weight)
Instructions
Place 2 tsbp olive oil in a large saute pan along with the garlic and anchovy. Heat on low until just sizzling, stirring occasionally until the garlic takes on some color.
Add tomatoes and crush with spoon to break apart somewhat. Season with salt and pepper. Turn up the heat until bubbling and cook until they break down and the mixture becomes a nice thick sauce, about ten minutes.
Add the olives, capers and red pepper flakes, reduce heat and put on a lid and leave the sauce simmering.
Cook the pasta until al dente. Drain and transfer to the saute pan along with 1 tbsp olive and stir well to combine with the sauce and cover all the pasta.
Serve garnished with the parsley.
