Prep Time: 20 minutes
Cook Time: 25 minutes
Ingredients:
- 13 ounces (325 g) spaghetti
- 2/3 cup (6 ounces, or 150 g) tomato sauce
- 8 green olives
- 4 salted anchovies
- 2 fresh hot peppers
- 2 cloves garlic, minced
- 2 tablespoons salted capers (pickled won't do here)
- 1/2 cup dry white wine
- 1/4 cup olive oil
- Salt
Preparation:
Set a pot of pasta water to boil.Rinse the anchovies and open them to remove the spines; trim the fins, tails and heads, and set the fillets aside. Set the capers to soak in a bowl of warm water. Peel and mince the garlic, discarding any green heart the cloves may have. Seed, rib, and shred the hot peppers. Pit the olives.
Drain and pat the capers dry, combine them with the other ingredients mentioned so far, and dice the mixture. Heat the oil in a large skillet and sauté the caper mixture, stirring constantly, for 2-3 minutes. Add the wine and cook until it has evaporated completely, then add the tomato sauce and 2 ladles of hot water. Cover, reduce the flame to a simmer, and cook for about an hour, stirring often and adding more water if the sauce begins to dry out.
Cook the pasta in abundant salted water, drain it when it is al dente, toss it in the sauce in the skillet, and serve. Cheese will not be necessary.
