Many of the ingredients for this classic flavor-packed pasta may already be in your pantry, making this a perfect weeknight meal.
Meanwhile, heat 1 Tbs. of the olive oil with the garlic in a 3-quart saucepan over medium heat. Cook, stirring frequently, until the garlic
is sizzling, about 2 minutes. Add the anchovies and red pepper flakes and cook, stirring frequently, until the garlic is very pale golden, 1 to 2 minutes more. Stir in the tomatoes. Increase the heat to medium high, bring to a boil, and then reduce the heat to medium low and simmer, stirring occasionally, until the sauce is slightly thickened, 8 to 10 minutes.
After adding the tomatoes to the pan, add the pasta to the boiling water and cook according to the package directions until al dente.
When the tomato sauce is ready, add the olives, capers, and oregano and stir. Simmer until just heated through, about 2 minutes. Stir in the remaining 2 Tbs. olive oil and season the sauce to taste with salt and pepper.
When the pasta is ready, reserve 1/2 cup of the cooking water and drain well. Return the pasta to the pot, set it over medium-low heat, pour in the sauce, and toss, adding cooking water as needed for the sauce to coat the pasta. Serve immediately.
Serve with this easy Garlic-Parmesan Bread.
Try One more Pasta Recipe - Vegan Pasta Sauce https://oneperfectdayblog.net/pasta-sauce/
1 medium brown onion
1 – 2 cloves of garlic
2 – 3 sticks celery
1 large carrot
1 large or 2 small zucchini (courgettes)
half a small capsicum. Green or red is fine. (This is a pepper for my US readers)
1 bottle store-bought passata sauce (see notes below).
olive oil for cooking
Delicious! recipes. I will try this at home.
I love this perfect pasta recipe.
Very tasty pasta
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.