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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Sauté garlic, olives, chilli flakes, capers, and anchovies in olive oil until fragrant.
Add crushed tomatoes and a pinch of salt. Simmer until slightly reduced.
Add spaghetti cooked just before al dente.
Toss with parsley and a splash of pasta water.
Finish with parsley and extra virgin olive oil.
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Use 3–4 anchovy fillets depending on how salty and bold you like it.
Can I adjust the saltiness of the dish?
Yes, you can adjust the number of anchovy fillets to control the saltiness.
What type of olives should I use?
You can use any type of olives you prefer, such as black or green.
Can I use fresh tomatoes instead of canned?
Yes, fresh tomatoes can be used, but the cooking time may need to be adjusted.
Is there a substitute for anchovies?
You can omit anchovies for a milder flavor, but it will change the traditional taste.
How do I know when the sauce is ready?
The sauce is ready when it has slightly reduced and the flavors have melded together.
