Spaghetti with Black Olives and Anchovies

Servings: 4 to 6 » Preparation: 20 mins » Cooking: 30 mins » Level: Easy
Ingredients:
  • 1/2 red onion, chopped
  • 1-2 dried chile peppers, crumbled
  • 1/3 cup (90 ml) extra-virgin olive oil
  • 3 cloves garlic, finely chopped
  • 4 salt-cured anchovy fillets
  • 1 1/2 lb (750 g) ripe tomatoes, peeled and finely chopped
  • 1 cup (100 g) black olives
  • 1 tablespoon salt-cured capers, chopped
  • 1 lb (500 g) spaghetti
  • 1 tablespoon finely chopped parsley

Procedure:
  1. Bring a large pot of salted water to a boil over high heat
  2. Saute the onion and chile in the oil in a large frying pan over medium heat for 5 minutes
  3. Add the garlic and anchovies and saute over low heat, crushing the anchovies with a fork until they have dissolved into the oil, about 5 minutes
  4. Stir in the tomatoes and simmer for 15 minutes
  5. Add the olives and capers and simmer for 5 more minutes
  6. Meanwhile, cook the pasta in the boiling water until al dente
  7. Drain and add to the sauce
  8. Sprinkle with parsley, toss well, and serve hot