With an extremely fragrant sauce and bursting with flavor, you’ll be craving this pasta every week. The sauce is made with a lot of garlic and anchovies that will have you addicted right away, and the capers and olives add a briny saltiness to the dish. It’s a welcome break from ordinary spaghetti and meatballs—a dish that feels a little more complicated, even though it isn’t. Despite its naughty name and shady history, this dish is a fine addition to your Feast of Seven Fishes menu.

4 servings

Ingredients

• 1/4 c. extra-virgin olive oil
• 4 cloves garlic, smashed
• 4 anchovy fillets, chopped
• 1 (28-oz.) can diced tomatoes
• 1/2 c. kalamata olives, pitted
• 1/4 c. capers
• 1/2 tsp. crushed red pepper flakes
• Kosher salt
• 1 lb. spaghetti
• Freshly grated Parmesan, for serving

Preparation

In a large skillet over medium heat, heat oil. Add garlic and cook until fragrant, 1 minute. Add anchovies and cook until fragrant, 1 minute more. Add tomatoes, olives, capers, and red pepper flakes. Bring to a boil, then reduce heat and let simmer, 15 minutes. 

Meanwhile, in a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain and add sauce, tossing until coated. Sprinkle with Parmesan. Serve with garlic bread.