Spaghetti with Spicy Tomato Sauce

3 tablespoons olive oil

1 small onion, minced

2 garlic cloves, minced

4 anchovy fillets, minced (about 2 tablespoons)

1⁄2 cup pitted black olives, coarsely chopped

2 tablespoons drained capers, rinsed

1⁄2 cup white wine

1⁄2 teaspoon kosher salt, plus more to taste

1⁄2 teaspoon freshly ground black pepper, plus more to taste

1⁄2 teaspoon dried crushed red pepper flakes

1 (28-ounce) can crushed Italian tomatoes

1 pound Barilla spaghetti pasta

1⁄2 cup chopped fresh basil

In a large skillet, heat the olive oil over medium-high heat. When very hot and almost smoking, add the onion, garlic, and anchovies and sauté for 3 minutes. Reduce the heat to medium and add the olives, capers, white wine, salt, pepper, and red pepper fl akes. Cook, stirring occasionally until the white wine has reduced by half, about 5 minutes. Add the tomatoes and simmer until reduced slightly, about 20 minutes
Meanwhile, add the pasta to the pot of boiling salted water and cook, stirring occasionally, until tender but still fi rm to the bite, about 8 minutes. Drain, reserving about 1 cup of the cooking liquid.
Once the tomato sauce has reduced slightly, add the pasta to the sauce and stir to coat. Add enough of the reserved pasta cooking liquid, 1⁄4 cup at a time, to moisten. Season with more salt and pepper to taste.
Gently toss in the basil and serve.

Prep Time: 15 min.

Cook Time: 30 min.

Yield: 4 servings