Don’t muddy the dinner waters with a meal that isn’t full of flavor. Dirty Pasta is here to clean up the river of food flowing to your taste buds. Al dente spaghetti is enriched with a savory and tangy anchovy-Kalamata olive tomato sauce; it doesn’t get any more flavorful than this! Let Dirty Pasta cleanse your pasta menu with a refreshing take on a spicy Italian meal. Spoil yourself with the best and an unsoiled plate will follow!
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 3 anchovy fillets
- 1 (28-ounce) can tomatoes, crushed
- 1/2 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup Kalamata olives, sliced
- 2 tablespoons capers
- 1 pound spaghetti
- fresh parsley, optional, to taste, chopped, for garnish
Directions
Step 1 –In a large skillet over medium heat, heat the olive oil.
Step 2 –Add the onion, the garlic, and the anchovy fillets to the oil and sauté over medium heat until the onions are soft and the anchovies have dissolved.
Step 3 –Add the crushed tomatoes, the basil, the crushed red pepper, the olives, and the capers to the onion mixture and stir to combine.
Step 4 –Bring the mixture to a simmer, then reduce the heat to low.
Step 5 –Simmer, while stirring occasionally, until the flavors meld together, about 10-15 minutes.
Step 6 –In a large pot of salted, boiling water, cook the spaghetti to al dente, according to the package directions.
Step 7 –Reserve 1/2 cup of the pasta water and then drain the remainder.
Step 8 –Add the spaghetti to the sauce mixture and stir to combine. If the sauce seems dry, add the reserved pasta water, 1 teaspoon at a time, to the sauce and stir, repeating until it reaches the desired consistency.
Step 9 –Serve garnished with the chopped parsley.
