Full of fiery red-pepper flakes and salty capers, olives, and anchovy fillets, this tomato-based sauce is a lively alternative to a traditional marinara. Tossing the cooked pasta with the sauce in the skillet helps coat the strands.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Bring a pot of water to a boil; add a generous amount of salt. Cook pasta until al dente according to package instructions. Drain pasta; return to pot.
Step 2
Meanwhile, heat oil in a large skillet over medium. Add garlic, red-pepper flakes, and anchovies (if using), mashing them with a wooden spoon. Cook, stirring, until garlic is fragrant but not turning brown, about 2 minutes. Break up tomatoes with kitchen shears (see page 361) or your hands, and add them to the pan along with their juice. Stir in capers and olives. Bring to a boil; reduce heat to a simmer. Cook until tomatoes are softened and sauce is thickened, stirring occasionally, 5 to 10 minutes.
Step 3
Add sauce to pot, and toss with pasta to combine; season with salt and pepper. Reheat over medium-low if necessary before serving.
