1/4cupextra virgin olive oil *plus extra for drizzling
6largegarlic cloves*thinley sliced
2ozcan anchovy fillets*chopped
1/2cupKalamata olives*whole and pitted
1tspcrushed red pepper flakes
1/2cupdry white wine
128 oz can San Marzano tomatoes *chopped, added with juice
salt & pepper *to taste
1/2 cupfresh chopped Italian parsley
Bring a large pot of water (5-6 qts) to boil over high heat. Once boiling, heavily salt the water. Cook pasta according to directions on the package, stirring occasionally to al dente and drain. (See "How To Cook Pasta" section above in post for additional tips.)
Meanwhile, heat a large frying pan over medium heat with oil. Add garlic and cook for 1-2 mins. Add chopped anchovies and cook for an additional min. Add in capers, olives and red pepper flakes. Cook for about 2 mins, stirring occasionally. Stir in wine and cook for about 2-3 mins.
Add in tomatoes and oregano. Simmer for about 10 mins on medium, stirring occassionally. Once 10 mins has elapsed, stir in fresh parsley.
Add hot, drained pasta to sauce and toss well. Salt and pepper to taste and drizzle with a few tablespoons of extre virgin olive oil.
*Please use as many organic ingredients as possible. Recipe Notes
For a thiner sauce, reserve 1/2 cup of pasta water and add once the pasta has been tossed with the sauce. Additional salt is not needed if pasta water is added.
Garnish with fresh grated Parmigiano Reggiano for an additional layer of flavor.