From “Made in Italy,” by Giorgio Locatelli. Serves 4.
Ingredients
- 2 tablespoons capers
- 4 tablespoons black olives, pitted
- 5 anchovy fillets, finely chopped
- 2 tomatoes, chopped
- 2 tablespoons tomato passata
- 5 tablespoons extra-virgin olive oil, divided
- 14 ounces spaghetti
- Bunch of basil
- Salt and pepper
Directions
Put first five ingredients into a saute pan with half the olive oil and mix together but don’t heat. Taste and season.
Bring a large pot of water to a boil, add salt (use a little less than usual, as the anchovies will add salt later) and put the pasta into it, using a fork to curl it around the pan, so that it gets under the water quickly. Cook for about a minute less than the time suggested on the package, until al dente.
While the pasta is cooking, put the saute pan containing the ingredients for the sauce over the top of the pasta pan, so that the steam can just warm everything up a little, and let the flavors begin to infuse.
When the pasta is cooked, drain, reserving the cooking water.
Add the pasta to the pan containing the sauce ingredients and toss well, adding some cooking water if necessary, to loosen.
Add the rest of the olive oil and toss again.
Tear the basil leaves, scatter over the top and toss again. Serve immediately.
