Source: Martha Stewart

Servings: 6


1 lb. spaghetti (I use rotini) Coarse salt and ground pepper

1 tablespoon olive oil

3 garlic cloves, minced

1/4 to 1/2 teaspoon crushed red pepper

6 rinsed anchovies, (optional) 1 can (28 ounces) whole tomatoes, and their juice

2 tablespoons capers

1/2 cup chopped pitted kalamata olives


Cook spaghetti in a large pot of boiling salted water according to package instructions; drain; return to pot. Meanwhile, heat oil in a large skillet over medium heat. Add garlic, crushed red pepper, and anchovies, if desired, mashing them with a wooden spoon. Cook, stirring, until garlic is fragrant, 2 minutes.

Add whole tomatoes and their juice, breaking up tomatoes with hands. Stir in capers and olives. Bring to a boil; reduce heat. Simmer until thickened, 5 to 10 minutes. Toss with pasta; season with salt and pepper.

© Barbara Deitch 2020