Not that it takes much time. In fact it’s very quick to put together. But it will be ordinary unless you use the best of ingredients. So splurge a bit and get the best and you will end up with a masterpiece worthy of company, or yourself for that matter.
- 2 tablespoon olive oil
- 3 anchovy fillets, roughly chopped, rinse well if you are not overly fond and to remove some of the saltiness
- 1 tablespoon freshly minced garlic (about 3 medium cloves)
- 1/2 teaspoon crushed red pepper flakes
- 1 (28-ounce) can whole peeled tomatoes, roughly broken up by hand (again buy good quality Italian canned Roma tomatoes)
- 1/3 c good quality red wine
- 1/2 cup black olives, preferably oil-cured, pitted and coarsely chopped
- 2 tablespoon capers, drained
- 1/4 cup coarsely chopped fresh parsley leaves
- Kosher salt and freshly ground black pepper
- 1 lb of your favorite pasta cooked al dente
- Place olive oil, anchovies, garlic, and crushed red pepper in a medium saucepan over medium heat. Cook, stirring occasionally, until bubbles form around the garlic, about 2 minutes.
- Add the wine and reduce to about half.
- Stir in tomatoes, olives, and capers and bring to a boil. Lower heat to medium-low and simmer until sauce has slightly thickened, about 10 minutes.
- Remove from heat and stir in parsley. Season with salt and pepper to taste. Serve immediately over pasta.
NOTES: It is in my opinion best if you use the oil-cured olives usually available in markets in an olive kiosk. If you can’t get them, substitute kalamata as the next best choice.
SOURCE: Substantially taken from Serious Eats