Ingredients
Method
- Start the water: Bring a large pot of salted water to a boil. You want it well-salted like the sea; this is your only chance to flavor the pasta itself.
- Build the aromatics: While water heats, warm olive oil in a large skillet over medium-low heat. Add the minced anchovies and stir gently until they dissolve into the oil (about 1-2 minutes). Do not rush this step; it creates the sauce's umami foundation.
- Sauté garlic and spice: Stir in the sliced garlic and red pepper flakes. Cook for just 30 seconds until fragrant, being careful not to brown the garlic. If it starts sizzling violently, lower the heat immediately.
- Simmer the sauce: Pour in the crushed tomatoes, olives, capers, and oregano. Increase heat to medium-high to bring to a gentle bubble, then reduce to low. Let it simmer uncovered for 10-15 minutes until slightly thickened. Taste now. It will be very salty from the anchovies, olives, and capers. Add black pepper if desired, but hold off on salt until you’ve tasted the final dish.
- Cook the pasta: Add pasta to boiling water. Cook until al dente, usually 1-2 minutes less than the package instructions. Reserve 1 cup of starchy pasta water before draining.
- Combine and toss: Transfer the drained pasta directly into the skillet with the sauce. Add a splash of reserved pasta water (start with 1/4 cup). Toss vigorously over low heat for 1-2 minutes until the sauce clings to every strand and looks glossy. If it looks dry, add more pasta water.
- Finish: Remove from heat. Stir in the torn fresh basil. Serve immediately with a sprinkle of Parmesan if you like, though traditionalists often skip the cheese here since the anchovies provide plenty of savoriness.
Nutrition
Notes
I make this on weeknights when I’m too tired to chop vegetables but still want dinner to feel special. The trick is adding fresh basil at the very end, off the heat, so it stays bright green and aromatic rather than turning into slimy dark leaves. It’s salty, bold, and ready in twenty minutes flat.