Ingredients

Coarse salt

1 pound spaghetti or linguine

3 tablespoons olive oil

6 medium cloves garlic, minced

1/2 teaspoon crushed red-pepper flakes

10 anchovies, crushed

1 twenty-eight-ounce can Italian plum tomatoes, seeded, chopped, and strained, reserving juice

3 tablespoons capers, drained

1/2 cup kalamata olives(3 ounces), pitted and coarsely chopped

2 tablespoons coarsely chopped fresh flat-leaf parsley

Preparation

  1. Bring a large pot of water to a boil. Add salt and pasta, and cook until pasta is al dente, about 12 minutes. Drain.

  2. While pasta is cooking, heat oil in a large skillet over medium heat. Add garlic, red-pepper flakes, and anchovies. Cook, stirring, until aromatic, 1 to 2 minutes. Add tomatoes, reserved juice, capers, and olives. Bring to a boil. Lower heat to a simmer, and cook, stirring frequently, until slightly thickened, about 5 minutes.

  3. Stir pasta into sauce. Cook, stirring, until sauce clings to pasta, about 2 minutes. Stir in parsley. Serve immediately.