Spaghetti with Tomatoes and Capers

By chrissy14

Ingredients

• 3/4 pound spaghetti
• 6 tablespoons extra-virgin olive oil
• 1 pint cherry tomatoes, halved
• 1/2 cup black olives, chopped
• 4 anchovy fillets, chopped
• 1 tablespoon small capers
• Salt and freshly ground pepper
• 1/4 cup chopped basil

Preparation

Step 1

1.Bring a pot of salted water to a boil. Add the spaghetti and cook until al dente; drain, reserving 1/3 cup of the cooking water.

2.Meanwhile, in a large, deep skillet, heat the oil. Add the tomatoes, olives, anchovies and capers and cook over moderate heat, stirring, until just hot, about 3 minutes.

3.Add the pasta to the skillet along with the reserved cooking water and toss. Season with salt and pepper and transfer to a large bowl. Sprinkle with the basil and serve.