2 T. (2 turns around the pan) extra-virgin olive oil

4 to 6 cloves garlic, chopped

1 tin flat anchovy fillets, drained

1 /2 tsp. Crushed red pepper flakes

20 oil-cured black olives, cracked away from pit and coarsely chopped

3 T. capers

1 (32-oz.) can chunky style crushed tomatoes

1 (14.5-oz.) can diced tomatoes, drained

A few grinds black pepper

1/4 C. (a couple of handfuls) flat leaf parsley, chopped

1 lb. spaghetti, cooked to al dente (with a bite)

Crusty bread, for mopping

Grated Parmigiano Reggiano or Romano, for passing, optional

 

Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. Sauté mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good! Add olives, capers, tomatoes, black pepper, and parsley. Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes. Toss sauce with cooked pasta. Pass bread and cheese at the table and serve with a simple salad of mixed bitter greens dressed with oil and vinegar, salt, and pepper.