Courtesy of Chef David Rocco
Ingredients:
16 oz spaghetti
16 oz. low salt plum tomatoes with juices, roughly chopped
4 anchovy filets, roughly chopped
1 tablespoon capers
12 Kalamatta olives, pitted
2 cloves garlic, crushed
4 tablespoons extra virgin olive oil
Fresh flat leaf parsley, finely chopped
Dried red pepper flakes
16 oz. low salt plum tomatoes with juices, roughly chopped
4 anchovy filets, roughly chopped
1 tablespoon capers
12 Kalamatta olives, pitted
2 cloves garlic, crushed
4 tablespoons extra virgin olive oil
Fresh flat leaf parsley, finely chopped
Dried red pepper flakes
1 cup walnuts, roughly chopped
Directions:
- Cook spaghetti in boiling water until al dente.
- While pasta is cooking, heat up some olive oil in a large skillet. Cook garlic until golden, add anchovies, olives, capers and walnuts.
- Let cook for a minute before adding plum tomatoes into the pan. Cook for approximately five minutes.
- About a minute and a half before the al dente stage, drain the spaghetti and add it to the saucepan, allowing it to finish cooking in the sauce.
- Sprinkle freshly chopped parsley and plate. Serve immediately.