Ingredients

• 2 cups roughly chopped peeled tomatoes
• 2 tablespoons extra-virgin olive oil
• 20 cherry tomatoes, halved
• 6 anchovies
• 2 cloves garlic, peeled, crushed and chopped
• 1 sprig fresh basil
• 1 sprig fresh parsley
• Small handful of capers
• Pinch crushed red pepper flakes
• Salt
• 1 pound spaghetti

Browse by ingredient

Instructions

1. Combine the chopped tomatoes, olive oil, cherry tomatoes, anchovies, garlic, basil, parsley, capers and red pepper flakes in a saute pan and let simmer for 5 minutes.
2. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions. Drain the pasta and add it to the pan with the sauce. Toss to combine.