This classic spaghetti dish is simple and elegant, and perfectly paired with our Cabernet Sauvignon or Siena. Serve with a green salad and garlic bread.
- 1 lb. spaghetti
- 1 28-oz can crushed tomatoes, or fresh, pureed in food processor
- 4 anchovy filets, minced
- 2 tbsp. capers
- 6 cloves garlic, minced
- 1/2 cup oil cured black olives, pitted and roughly chopped
- 1 tsp. chili flakes
- 2 tbsp. olive oil
- 2 tbsp. basil, finely chopped
- 2 tbsp. parsley, finely chopped
Prepare spaghetti as directed on the box, straining and setting aside.
In a large pan over medium low heat, sauté anchovy filets, capers, olives and garlic in olive oil.
Once garlic is light brown, add tomatoes and cook for an additional 10 minutes.
To serve, add spaghetti to the sauce and finish with basil, parsley and chili flakes.