This classic Italian sauce is so flavorful you can just toss it with pasta and call it a meal. Be sure to taste the sauce before you season it—the anchovies, capers and olives already contribute a lot of salt.
- 2 Tbs. olive oil
- 4 garlic cloves, chopped
- 12 oil-packed anchovies, drained
- 1/2 tsp. red pepper flakes
- 1 can (28 oz./875 g) diced tomatoes
- 1/2 cup (3 oz./90 g) Kalamata olives, pitted and halved lengthwise
- 3 Tbs. capers, drained
- Freshly ground pepper
1. In a heavy, nonreactive saucepan over medium heat, warm the olive oil. Add the garlic, anchovies and red pepper flakes and cook, stirring often, until the anchovies dissolve, about 3 minutes.
2. Add the tomatoes with their juice, olives and capers along with 4 or 5 grinds of fresh pepper. Raise the heat to medium-high and bring to a boil, then reduce the heat to low and simmer for 10 minutes. Remove from the heat. Taste and adjust the seasoning.
3. Use right away, or let the sauce cool completely before storing in an airtight container in the refrigerator for up to 3 days. Do not freeze. Makes about 3 cups (24 fl. oz./750 ml).
For this and more ideas for pasta dishes you’ll want to serve every night of the week, check out our new Pasta Night, by Kate McMillan