You may not know it, but there’s a meal just waiting for you in your pantry. The sweetness of the tomatoes plays beautifully with the salty anchovies, briny capers, and meaty olives. Leave the anchovies out for a vegan/vegetarian meal, and add in some nutritional yeast to replace that umami element. You can use any long or cut pasta you’ve got, and if you’ve only got green olives, those are great too. Tuna would work well here, but be gentle with the stirring so it doesn’t totally break down. This meal is quick, simple, and satisfying.
1/4 cup olive oil
4 cloves garlic, finely chopped
4 anchovy fillets, finely chopped
1 28oz can diced tomatoes
1/2 cup kalamata olives
1/4 cup capers, drained
1/2 tsp crushed pepper flakes
1 lb spaghetti
parsley & parmesan for garnish
Heat the oil in a high-sided saute pan over a medium-low heat. Add the onion along with a generous pinch of salt and fry for 10 mins, or until soft. Add the garlic and chilli flakes, and cook for another minute.
Add the tomatoes, anchovies, olives and capers into the onion, bring to a gentle simmer and cook, uncovered, for 15 mins. Season to taste.
Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti following package instructions, then drain and toss with the sauce to coat well. Garnish with parsley and parmesan.