Description
This delicious, ridiculously flavorful pasta recipe is made entirely in one skillet, on the stove, and takes just 30 minutes start to finish with ingredients straight from your pantry!
Ingredients
Units
Scale
- 1 lb spaghetti
- 3 tablespoons extra virgin olive oil
- 4 anchovy fillets, or more!
- 4 garlic cloves, minced
- 28 ounces San Marzano tomatoes (broken up with fingers or diced)
- 1/2 cup pitted kalamata olives, halved
- 3 tablespoons capers
- 1 teaspoon crushed red pepper flakes, more as desired
- 2 - 3 cups chicken broth
- Shredded parmesan cheese and roughly chopped parsley to garnish
Instructions
- In a large skillet, heat olive oil over medium high heat. Add the anchovies and cook until softened and "melting" away, about 3-4 minutes, stirring frequently. Stir in the garlic and cook for 30 seconds to 1 minute, until fragrant.
- Add the tomatoes and cook for 5 minutes, stirring occasionally.
- Stir in the olives, capers, and red pepper flakes. Pour in 2 cups of the chicken broth and bring to a boil.
- Add spaghetti, cover with the sauce, and bring to a simmer. Cover and cook until pasta is al dente, about 9-10 minutes. Check and stir the pasta every couple minutes. If the liquid is running low, and a 1/4 cup more of chicken broth at a time.
- Remove from heat. Add salt and pepper to taste. Serve immediately with parmesan and parsley to garnish.
- Prep Time: 5 minutes
- Cook Time: 25 minutes