☐ 2 tablespoons capers, rinsed, drained, and coarsely chopped
☐ 3 anchovy fillets, minced
☐ 1/3 cup pitted Kalamata or other brined black olives, coarsely chopped
☐ 2 garlic cloves, minced
☐ 1 1/2 cups tomato puree (from a 15-ounce can)
☐ Coarse salt and ground pepper
☐ 1 pound spaghetti
PREPARATION
1. In a large skillet, heat oil over medium-high. Add grape tomatoes, capers, anchovies, olives, and garlic; cook until fragrant and tomatoes soften, about 5 minutes.
2. Add tomato puree and season with salt and pepper; cook 2 minutes (sauce will be separated).
3. Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water; drain pasta and add to sauce, tossing to combine and adding enough pasta water to create a thin sauce that coats pasta. Season to taste with salt and pepper, and serve immediately.
