by Bogre
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6-8 anchovy fillets, mashed to a paste Ask a question about this ingredient
2 tablespoons unsalted butter, softened Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
1/2 teaspoon red pepper flakes, or to taste Ask a question about this ingredient
1 pinch dried oregano (Turkish/Mediterranean variety) Ask a question about this ingredient
3-4 tablespoons capers in brine or vinegar (not rinsed), plus a little of the brine Ask a question about this ingredient
2-3 tablespoons garlic, minced (use more or less according to taste) Ask a question about this ingredient
1 28-oz can crushed tomatoes (preferably San Marzano) Ask a question about this ingredient
1/4 cup kalamata olives, pitted and sliced Ask a question about this ingredient
1 pound dried spaghetti Ask a question about this ingredient
2 tablespoons basil chiffonade (optional) Ask a question about this ingredient
salt and pepper, to taste Ask a question about this ingredient
Bring a large pot of well-salted water to a rolling boil. Whip anchovy paste with softened butter and set aside.
Ask a question about this stepHeat olive oil in a skillet or saute pan over medium-low. When the oil shimmers, add pepper flakes and oregano. When they begin to sizzle, add capers and a splash of caper brine. (A cover or splatter screen might come in handy here.) Saute for a couple of minutes, delighting in the heady aroma of fried capers now filling your kitchen/apartment/household. Add garlic and a pinch of salt, stir well, and continue to saute, stirring to make sure the garlic doesn't burn, until golden and soft, a couple of minutes. Stir in the tomatoes and olives, reduce to a simmer, and cover partially. Simmer about 10 minutes, stirring occasionally.
Ask a question about this stepBegin cooking the pasta once you have added the tomatoes and olives to the sauce. Cook until just al dente, 8 or 9 minutes. When the pasta has about 3 minutes left, stir the anchovy-butter mixture into the sauce and continue to simmer. Drain pasta, reserving 1/2-1 cup cooking water. Toss pasta with sauce and a little of the water. Season to taste with salt, pepper, and basil, if using.
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