Instructions
Step 1: Bring a large pot of salted water to a boil and cook the spaghetti until al dente according to package instructions.
Step 2: Heat olive oil in a large skillet over medium heat.
Step 3: Add the garlic, anchovies, and red pepper flakes. Cook for 1 to 2 minutes until fragrant and the anchovies dissolve.
Step 4: Stir in the crushed tomatoes, olives, capers, salt, and black pepper.
Step 5: Simmer the sauce for 10 to 15 minutes, stirring occasionally until slightly thickened.
Step 6: Reserve 1/2 cup of pasta water, then drain the spaghetti.
Step 7: Add the cooked spaghetti to the sauce and toss until evenly coated. Add a splash of pasta water if needed.
Step 8: Stir in fresh parsley and mix well.
Step 9: Serve hot topped with Parmesan cheese and extra parsley.
Storage and Reheating Tips
Store leftover pasta in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over medium-low heat with a splash of water or olive oil to loosen the sauce.
Avoid microwaving for too long to prevent the pasta from becoming soft.
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