This comes from Mark Bittman in NYTimes Cooking and it lives up to all of the historical hype of being tasty, simple and satisfying. We used linguine but spaghetti or other similar pasta would work just fine. We also ended up serving this with some day(s) old focaccia bread that we cut into cubes and drizzled with olive oil, something that added to overall meal in a great way.
For this you’ll need: 1/2 lb linguine pasta, x3 cloves garlic (peeled, crushed and chopped), x1 28oz can of whole tomatoes, 4-5 anchovy fillets (chopped), 2-3 Tbsp fresh basil (roughly chopped), 1 tsp crushed red pepper, 1/2-3/4 cup whole (pitted) olives, 2 Tbsp capers, salt, pepper, olive oil.
Bring a large pot of water to a boil to cook the pasta. Cook per the package instructions, generally around 8-10 mins.
Meanwhile, in large skillet add 2-3 Tbsp of olive oil over medium heat. Add the chopped garlic and anchovies and stir well until fragrant and just beginning to brown – 2-3 mins. Drain the tomatoes and break them up using your hand or a small knife. Add them to the garlic/anchovies and stir well. Add the chopped basil and crushed red pepper and allow it to simmer over medium heat until the tomatoes are breaking down into a sauce – about 10 mins – stirring occasionally.
Drain the pasta and place it into a large bowl or back into the pot you boiled water in, add about 1 Tbsp of olive oil and toss to combine.
Add the olives and capers to the tomato mixture and stir well. Turn off the heat and then add the sauce to the pasta and stir everything together well.
Add some more fresh basil over the top and serve with crusty bread, focaccia and/or some parmesan.