A serving of spaghetti coated in a chunky tomato sauce made with capers, black olives and anchovies
  • Prep Time: 5 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

  • 4 tablespoons Alessi Extra Virgin Olive Oil
  • 1 tablespoon anchovy paste
  • 1 teaspoon Alessi Garlic Puree
  • 1 dash crushed red pepper
  • 1 tablespoon Alessi Balsamic Capers
  • 2 tablespoons Vigo Sliced Calamata Olives, finely chopped
  • 1 28 oz can Alessi Whole Tomatoes, roughly chopped
  • 1 pound Alessi Organic Spaghetti

Directions

In a large saucepan, heat olive oil, add anchovy paste and garlic puree and sauté gently for 1 minute. Add pepper, capers, olive pate and tomatoes. Cook over medium heat for 20-30 minutes stirring frequently and mashing tomatoes with a fork. Sauce should be thick and chunky. Serve over cooked, drained spaghetti.