- Olive oil
- An onion
- Olives (pitted)
- Jarred anchovies in oil
- Cheese if you want it
- Rinse the capers to get the excess salt off of them.
- Chop up an onion, chop up the capers and chop up the olives (us as much or little as you want that's what cookings all about)
- Boil some water, once it's boiling make it salty like the sea and add the spaghetti. I usually cook it for exactly what it says on the bag for al dente. In this case though I cook it 2 minutes less than the bag says and finish the last 2 minutes in the sauce.
- In a medium-hot pan add the anchovies, I usually use a 50g jar. They will liquify completely and just become part of the sauce.
- Add some olive oil a couple whole peeled garlic cloves, and the onion, saute until the onions are translucent.
- Add the chopped olives and capers, fry it all for a while to blend the flavors.
- Add a can of tomatoes, we use whole peeled but can use chopped or stewed too.
- Let it all cook up together while the pasta boils.
- When the pasta is finished add 2 ladlefuls of the pasta water before dumping it.
- Remove the garlic.
- Add the pasta to the pan with the sauce and let it boil up together for the last 2 minutes.
Notes: This is one of my favorite, easy, quick pantry pastas. I always have all these ingredients on hand. Its a household go to for us after a busy day.