Sicilian Spaghetti
Ingredients:
Spaghetti: 12 oz
Olive Oil: 1/4 cup
Garlic: 4 cloves, minced
Anchovy Fillets: 4-6, chopped (optional)
Red Pepper Flakes: 1/2 teaspoon
Cherry Tomatoes: 2 cups, halved
Kalamata Olives: 1/2 cup, pitted and chopped
Capers: 2 tablespoons, rinsed
Fresh Basil: 1/4 cup, chopped
Salt and Pepper: to taste
Parmesan Cheese: grated, for serving
Instructions:
Cook the Spaghetti: In a large pot of salted boiling water, cook the spaghetti until al dente according to package instructions. Reserve 1 cup of pasta water, then drain the pasta.
Prepare the Sauce: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic, anchovy fillets (if using), and red pepper flakes. Cook until the garlic is fragrant and the anchovies have dissolved, about 2 minutes.
Add the Tomatoes and Olives: Stir in the cherry tomatoes, olives, and capers. Cook until the tomatoes begin to soften, about 5 minutes.
Combine the Pasta and Sauce: Add the cooked spaghetti to the skillet and toss to combine. Add some reserved pasta water as needed to create a silky sauce that coats the pasta.
Finish with Fresh Herbs: Stir in the fresh basil and season with salt and pepper to taste.
Serve: Serve the Sicilian Spaghetti hot, topped with grated Parmesan cheese.