- 1 pound spaghetti
- 3 garlic clove
- 2 teaspoon anchovy paste
- 1/2 teaspoon hot pepper flakes
- 1/3 cup virgin olive oil
- 28 ounce whole tomatoes in juice
- 1/2 cup kalamata olives; pitted
- 2 tablespoon capers; drained
- pinch sugar
- 3/4 cup basil; coarsely chopped
Cook spaghetti in pasta pot of boiling salted water (2-1/2 tablespoon salt
for 6 quart water) until barely al dente.
While pasta boils, cook garlic, anchovy paste, red pepper flakes, 1
teaspoon salt, and 1/2 teaspoon pepper in oil in a 12 inch heavy skillet
over medium-high heat, stirring occasionally, until fragrant and pale
golden, about two minutes.
Meanwhile, puree tomatoes with juice in a blender.
Add tomato puree to garlic oil along with olives and capers and simmer,
stirring occasionally, until pasta is ready. Stir in sugar.
Drain pasta and add to sauce. Simmer, turning pasta with tongs, until pasta
is al dente, about two minutes. Sprinkle with basil.