• 6 TBLS Extra Virgin Olive Oil – divided
  • 4 TBLS Garlic clove, thinly sliced or finely chopped (makes 2 tbs)
  • Pinch of red pepper flakes
  • 1/3 cup capers – chopped
  • 6 anchovy filets- chopped ( try first – sometimes stronger than others)
  • ¼ cup black olives – no pits ( I like Kalamata Olives) 
  • 28 oz  can San Marzano whole peeled tomatoes 
  • Kosher Salt – shake and salt to taste – remember anchovies are SALTY
  • 8 oz Bucatinni or Spaghetti noodles 
  • Small handful shredded or torn basil leaves
  • Grated Parmesan Cheese

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Prep TIme: About 20 Minutes

  • In medium skillet, combine 4 TBLS oil, garlic, anchovies and red pepper flakes

  • Cook over medium heat about 5 minutes, until garlic is very light golden

  • add capers and olives, then stir to combine

  • Add tomatoes, stir to combine and bring to simmer

  • In lightly salted saucepan, filled with water, bring to a boil

  • add Bucatinni Noodles

  • Cook until slightly undercooked

  • Taste a noodle – Just shy of al dente

  • Using tongs, transfer drained pasta to sauce

  • Reserve 1 cup of cooking water

  • Add a few TBLS of pasta water to sauce, over medium-high heat to bring pasta and sauce to simmer

  • Add more water as necessary and cook until pasta is perfectly al dente (It’s not hard.  I promise!)

  • Remove from heat and stir in remaining olive oil, basil, and cheese

  • Season with salt and pepper, to taste