4 Servings 15 min Cook
1 3/4 Can (15 oz) Tomatoes
1 Tbsp, leaves Basil
1 1/2 Tbsp, drained Capers
12 Oz Spaghetti
3 Oz, boneless Anchovy
2 Tbsp Parsley
1/2 Tsp Red Peppers
1/4 Cup Parmesan Cheese
1 Tsp, ground Oregano
1/2 Cup Olives
4 Cloves, minced Garlic
1/4 Cup Olive Oil
Heat oil in large pot over medium heat.
Add garlic and saut until fragrant, about 1 minute.
Add tomatoes with puree, olives, anchovies, capers, oregano, and crushed red pepper.
Simmer sauce over medium-low heat until thickened, breaking up tomatoes with spoon, about 8 minutes.
Season with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite.
Drain pasta; return to same pot.
Add sauce and parsley.
Toss over low heat until sauce coats pasta, about 3 minutes.
Serve with cheese.
