Serve: 6-8

Ingredients;
2- anchovy's sliced to substitute you can use anchovy paste
1lb. spaghetti
1/3 cup extra virgin olive oil
1 tablespoon minced garlic (about 5-6 cloves)
1/2 - 1 teaspoon hot pepper flakes (depending on your spice tolerance)
7- small fresh tomatoes chopped
1/2 cup pitted Kalamata olives
2 tablespoons capers, drained
Pinch of sugar
Basil, chiffonier
Shredded Parmesan cheese

Cook spaghetti according to package directions.

While spaghetti is cooking, heat olive oil in a large skillet on medium heat. When oil is shimmering, add in garlic, anchovy and red pepper flakes. Cook for about 2 minutes, stirring occasionally, and then add your tomatoes, olives, and capers.

Let simmer, stirring occasionally while pasta is cooking. Add sugar to taste, to cut the acidity of the tomatoes. Add in salt and pepper if desired. (I felt like the sauce was salty enough from the capers and olives, and did not add any extra seasoning.)

Drain the pasta, and combine with the sauce. Sprinkle with basil and Parmesan just before serving. Enjoy my recipe! Thank you for viewing my page please share it!