This pungently flavored pasta sauce is made with tomatoes, black olives, capers and anchovies. Serve it with any cut of pasta you choose, add a salad and you have a satisfying, quick and economical dinner.
2-ouncetin of flat anchovieslightly rinsed (see recipe notes)
1/4cupdry white wine
3cups26 to 28 ounce can diced tomatoes, undrained
1/2teaspooncrushed red pepper flakes
1/2cupKalamata olivespitted and halved
2 to 3tablespoonscapersdrained
Salt and freshly ground black pepper
Put a large pot of salted water on to boil for the pasta.
Heat the olive oil in a pan over medium heat. Add the onion and sauté until softened, 4 to 5 minutes. Add the garlic and cook until soft and fragrant, 1 to 2 minutes longer. Stir in the anchovies and continue cooking, stirring frequently, until the anchovies "melt" and the mixture is well blended.
Stir in the white wine, then add the tomatoes, oregano and crushed red pepper. Bring to a slow simmer, then stir in the Kalamata olives and capers.
Continue cooking, stirring frequently, for 8 to 10 minutes, then season to taste with salt and freshly ground black pepper. Reduce the heat to medium-low, cover and cook, stirring occasionally, for an additional 10 minutes. Taste again and adjust the seasoning as needed.
While the sauce finishes, cook and drain the pasta according to package directions.
To serve, plate individual portions of pasta and top with sauce.
Tips for Making This Recipe
Occasionally anchovies can be excessively salty, and giving them a quick rinse helps get that under control. Transfer them to a small dish, cover with cold water and give them a quick stir. Drain thoroughly and proceed with your recipe, but be cautious when using additional salt in your dish.