Step-by-Step Method

Prepare the Sauce Base

From my own personal experience, getting the sauce started before boiling the pasta ensures perfect timing. Heat olive oil in a skillet over medium heat. Add minced garlic and chopped chili, stirring until aromatic (about 1 minute).

Incorporate Anchovies and Tomatoes

Add the chopped anchovy fillets. Stir until they dissolve into the oil, infusing the base with their umami flavor. Mix in the chopped tomatoes and cook for 10 minutes, stirring occasionally.

Add Olives and Capers

Toss in the olives and capers. Simmer for another 5 minutes, allowing the flavors to meld into a rich and savory sauce. Adjust seasoning as needed but use salt sparingly due to the anchovies and capers.

Cook the Pasta

Boil spaghetti in salted water until al dente, as instructed on the package. Reserve 1/4 cup of pasta water before draining.

Combine Pasta and Sauce

Add the drained pasta to the skillet with the sauce. Toss well, using the reserved pasta water to loosen the sauce if needed.

Serve and Garnish

Plate the pasta immediately, garnishing with fresh parsley if desired. Serve hot with a side of crusty bread or a light salad.

Tips and Variations

Gluten-Free Option: Use gluten-free spaghetti for a celiac-friendly dish.

Vegan Substitution: Replace anchovies with a teaspoon of seaweed flakes or nutritional yeast for a similar umami punch.

Add Protein: Include sautéed shrimp or diced chicken for added heartiness.