• Total Time: 45 minutes
  • Yield: 4-6 1x


  • 3 cloves garlic, finely chopped
  • 6 anchovy fillets, finely chopped
  • ½ cup olive oil
  • ½ cup black olives, pitted and chopped
  • 1 28-ounce can peeled plum tomatoes, drained and chopped -or 6 tomatoes peeled and seeded
  • 2 tablespoons capers
  • 1 tablespoon chopped flat-leaf parsley
  • 1 pound spaghetti

Which wine do
I pair with this recipe?

Check out our wine pairings to complement this recipe!

Find Out


  1. Bring a large pot of salted water to a boil.
  2. In a large skillet over medium heat sauté the garlic and anchovies in the olive oil until garlic is golden. Add the tomatoes, olives and capers. Cook on medium heat for 15-20 minutes, until reduced.
  3. Cook the spaghetti until al dente (about 2 minutes less than the package directions) and drain it. Add to the tomato sauce and mix to thoroughly combine.
  4. Serve immediately garnished with parsley.