Ingredients:
diced tomatoes
3 tablespoons extra virgin olive oil
3 large garlic cloves, diced finely
1 1/2 tablespoons chopped dried parsley
1/2 teaspoon dried marjoram
3 anchovy fillets
4 tablespoons sliced strongly flavored black olives, such as kalamata olives
1/2 teaspoon dried red pepper flakes
4 tablespoons capers, drained
1 lb spaghetti
Directions:
Gently sautee garlic in oil over medium-low heat until garlic softens, but does not brown. About 3 minutes.
Add parsley and marjoram and sautee about 45 seconds.
Mash the anchovy in a mortar then add it to the skillet and cook about 1 minute.
Add tomatoes with their juice, the olives, pepper flakes and capers.
Simmer until sauce thickens, stirring frequently. About 20 minutes.
Prepare the pasta according to package directions.
When sauce is slightly thickened and ready, toss with pasta and serve with your favorite wine.
Servings: 4
Time preparation: 15 min.
Time total: 40 min.