1/4 cup extra-virgin olive oil
4 large garlic cloves, finely chopped
1 can peeled tomatoes in puree with basil (28.2-oz)
1/2 cup Kalamata olives, halved, pitted
3 anchovy fillets, chopped
1 1/2 Tbsp drained capers
1 tsp dried oregano
1/2 tsp dried crushed red pepper
3/4 lb spaghetti
2 Tbsp chopped fresh Italian parsley
Grated Parmesan cheese
Heat oil in large pot over medium heat. Add garlic and sauté 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.
Prep Time: 20 minutes