Written by: Raquel Palla Lorden


Prep time

10 min

Cook time

40 min


6 pers


Main Dish or Side



This is one of my favorite fall dishes to make for guests. It's super simple, packed with taste and you can even make the sauce the night before and let it sit in its beautiful flavor until you're ready to cook your pasta and serve.


  • 300 grams of spaghetti (If you feel like this isn't enough, you can always add more!)
  • 4 anchovy fillets 
  • 600 grams of canned, peeled tomatoes
  •  200 grams of cherry tomatoes 
  • 1 yellow onion, finely chopped 
  • 4 cloves of garlic, unpeeled and crushed
  • 150 grams of pitted Kalamata olives 
  • 50 grams of capers 
  • 1 teaspoon of chili flakes 
  • Salt and pepper 
  • Sugar (optional) 
  • Finely chopped parsley, for serving 
  • Finely grated Parmesan cheese, for serving (optional) 
  • Olive oil for cooking 


  1.  Chop your onion & garlic
  2. Heat a generous amount of olive oil in a pan.
  3. Add the chopped onion and garlic to the pan, sauté until fragrant.
  4. Add in the full anchovy fillets and cook until they have dissolved in the pan. 
  5.  Add in the fresh tomatoes, cover the pan, and let them soften. Normally this takes about 5-7x minutes
  6. Remove the lid, add olives, capers, and chili flakes, mix it in well. 
  7. Add the canned tomatoes, I like to crush them with my hands while adding them in. Then mix it well. 
  8. Let it simmer for about 30 minutes to achieve a thick sauce.
  9. While that's simmering, bring a pot to boiling and put in your pasta. 
  10. Cook until al dente (remember, it's going to cook some more with the sauce).
  11. Take it out the pot and put to the side, adding a 1/4th of oilive oil to ensure it doesn't stick to itself. 
  12. When the simmering of your sauce is done, season with salt, pepper, and a pinch of sugar to balance acidity in the dish.  
  13. Combine the sauce and spaghetti, mix well. 
  14. Garnish with parsley and, optionally, Parmesan cheese (as you can see my girl doing below)

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