The Perfect Spaghetti Pasta Dinner: Step-by-Step Guide and Pro Tips! 🍝

Soak 2 tablespoons of salt-packed capers in warm water, then strain and chop them roughly.

Peel and slice 3 cloves of garlic into slivers.

Chop a handful of fresh Italian parsley or oregano.

Drain 150 grams of olives, reserving the juice, then chop the olives and return them to the juice.

Prepare a large pot of salted water using 1 liter of water for every 100 grams of pasta and 3/4 tablespoon of salt per liter.

Pour enough extra virgin olive oil (about 1/4 cup) to coat the bottom of the pot and heat it.

Add the sliced garlic to the oil and heat until just sizzling, avoiding smoking the oil.

Add 2 anchovy fillets to the pot, crushing them with a wooden spoon until they dissolve into the sauce with the garlic.

Add 1/2 teaspoon of chili flakes, chopped olives, and capers to the pot, then immediately add canned tomatoes to stop the garlic and anchovies from over-browning.

Increase heat to medium-high and stir occasionally until the mixture becomes saucy, about 10 minutes.

Bring the salted water back to a boil and add 250 grams of spaghetti pasta, cooking until just under al dente (7 minutes instead of 8).

Drain the pasta, reserving some starchy pasta water, and add the pasta to the sauce.

Add a couple of tablespoons of the reserved starchy pasta water to the sauce and stir to combine.

Finish cooking the pasta in the sauce, simmering until it reaches al dente, about 2 more minutes, stirring occasionally.

Add chopped parsley to the pasta before serving.

Equipment Needed

Spice Level:

Dietary