From the EFK recipe collection
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Yield
- 4-6 servings
Let’s get cooking
Ingredients
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Directions
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Meanwhile, heat the olive oil in a large skillet over medium-low heat. Add garlic, anchovies, and crushed red pepper and cook gently until the anchovies melt into the oil and the garlic is fragrant. Add the tomatoes and simmer 10 to 12 minutes. Stir in the olives and capers and simmer another 3 to 5 minutes. Reserve 1 cup pasta water, drain the pasta, and transfer it directly to the sauce. Toss over medium heat with a splash of pasta water until the sauce clings to the noodles. Fold in parsley, taste before adding salt, and finish with black pepper.
Equipment
Large pasta pot; large skillet; pasta spider or colander; wooden spoon or tongs
Food safety & storage
Because anchovies, olives, and capers are salty, taste before adding extra salt. Refrigerate leftovers within 2 hours and reheat prepared leftovers to 165°F.
View this recipe on the original EFK website ↗