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The Ingredients:
Serves 4- ½ cup extra-virgin olive oil
- 4 garlic cloves, peeled and cut in half
- 6 plum tomatoes, chopped
- 5 anchovy fillets (about half a tin), finely minced
- ½ cup pitted black olives, drained well, chopped
- 1 tbsp. drained capers, chopped
- 4 sprigs fresh parsley, stems removed, chopped
- 2 sprigs fresh oregano, stems removed, chopped
- 1 tsp. crushed red pepper
- 1 package spaghetti (1 lb.)
Bring a large pot of salted water to a boil. Meanwhile, place the olive oil and garlic cloves in a small bowl and let sit to infuse the oil. In a large bowl, combine tomatoes, anchovies, olives, capers, parsley, oregano and crushed red pepper. Stir well. Add spaghetti to boiling water and cook, stirring occasionally, until just al dente. (See package for recommended cooking times, then cook one minute less than lowest recommended time.) Remove garlic cloves from the oil, discard them and add oil to the large bowl. When spaghetti is done, drain it and add it to the large bowl too. Toss well. Serve immediately.
