Ingredients Jump to Instructions ↓

  1. 1 pound or 450 g spaghetti

  2. 1/4 cup extra-virgin olive oil

  3. Pinch hot chile flakes

  4. 1 clove garlic , minced

  5. 6 anchovy fillets , roughly mashed with a fork

  6. 2 cups ripe cherry tomatoes, halved

  7. 15 kalamata olives , pitted and coarsely chopped

  8. 1 heaping tablespoon capers, coarsely chopped

  9. Large pinch brown sugar

  10. Pinch sea salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Cook spaghetti in boiling salted water until it is slightly undercooked, about 1 minute away from being al dente , strain . Heat the olive oil in a large pan on medium heat. Add chile flakes and garlic, saute for 2 minutes, until garlic is fragrant and golden. Add the mashed anchovies and saute for 30 seconds. Then add the cherry tomatoes and saute for an additional 8 to 10 minutes, until the tomatoes begin to create a light sauce . Once the tomatoes have sauced up, mix the olives, capers , brown sugar , sea salt, and freshly ground black pepper into the sauce. Add the cooked spaghetti to the pan, reduce the heat to medium-low and use tongs to stir until the pasta absorbs the sauce, about 3 minutes.


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