Ingredients
For the Sauce:
2 tbsp olive oil
4 cloves garlic, minced
4-6 anchovy fillets, finely chopped (optional but traditional)
1/2 tsp red pepper flakes (adjust to taste)
1 can (14 oz) crushed tomatoes
1/2 cup pitted black olives (Kalamata or Gaeta), sliced
2 tbsp capers, rinsed
1 tsp dried oregano
Freshly ground black pepper, to taste
1/4 cup fresh parsley, chopped
1/4 cup grated Parmesan or Pecorino Romano (optional)
For the Pasta:
12 oz spaghetti or linguine
Salt for boiling water
Instructions
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