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Ingredients

• 1/4 cup olive oil
• 3 large garlic cloves, minced
• 3 anchovy fillets in olive oil, chopped, plus 1 Tbs. of the oil
• 2 1/2 cups canned chopped tomatoes with juice
• 1/4 cup pitted and chopped black olives
• 1/4 cup capers
• 1 tsp. minced fresh oregano
• 1 tsp. minced fresh thyme
• 1/2 tsp. red pepper flakes
• Salt, to taste, plus 2 Tbs.
• 1 lb. spaghetti or other strand pasta
• 3 Tbs. minced fresh flat-leaf parsley

Description

Because This Sauce Keeps Well, You Can Double The Recipe And Use Half Of The Sauce For Tonight’s Dinner. Store The Remaining Sauce In An Airtight Container For Up To 3 Days In The Refrigerator, Or For Up To 3 Months In The Freezer.

Williams-Sonoma