1 1/2 tablespoons olive oil
3 cloves garlic, minced
3 anchovy fillets, chopped
1 can (14 oz) Italian plum tomatoes, including liquid
5-6 Oil Cured Black Olives, pitted and sliced in half
5-6 Sicilian Green Olives, pitted and sliced in half
5-6 Kalamata Olives (or Greek Black Olives), pitted and sliced in half
3-4 Peperonccini, sliced
2 tsp of capers
Crushed Red Pepper to taste
Fresh (or dried) Oregano to taste
Fresh (or dried) Basil to taste
1 lb spaghetti
Chopped Italian flat-leaf parsley
In a skillet, heat oil. Add garlic and anchovies; cook over low heat until anchovied disolve.
Add olives, capers & pepperonccini and saute for a few more minutes.
Add a splash of dry white wine.
Chop tomatoes; add the tomatoes & spices to skillet; cook for 5 minutes.
Cook spaghetti according to package directions; drain.
Either serve the bed of spaghetti with the sauce on top -or- mix well.
Sprinkle with chopped parsley and serve immediately.
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