Skill required: Confident beginner
1/4 cup extra-virgin olive oil
4 large garlic cloves, finely chopped
1 28.2-ounce can peeled tomatoes in puree with basil
1/2 cup Kalamata olives, halved, pitted
3 anchovy fillets, chopped - optional
1 1/2 tablespoons drained capers
1 teaspoon dried oregano
1/2 teaspoon dried crushed red pepper
3/4 pound spaghetti (linguine, fettucini, etc)
2 tablespoons chopped fresh Italian parsley
Grated Parmesan cheese
1. Heat oil in large pot over medium heat.
2. Add garlic and sauté until fragrant, about 1 minute.
3. Add tomatoes with puree, olives, anchovies, capers, oregano, and crushed red pepper.
4. Simmer sauce over medium-low heat until thickened, breaking up tomatoes with spoon, about 8 minutes.
5. Season with salt and pepper.
6. Cook pasta in large pot of boiling salted water until tender but still firm to bite.
7. Drain pasta; return to same pot.
8. Add sauce and parsley.
9. Toss over low heat until sauce coats pasta, about 3 minutes.
10. Serve with cheese.
Yield: 4 servings
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