Briny, bold, and made almost entirely from pantry staples — this classic Italian pasta is the perfect weeknight dinner when you don’t feel like going to the grocery store but still want something really delicious.
0 Bring a large pot of salted water to a boil. Cook spaghetti 2 minutes under al dente. Reserve pasta water and drain.
1 Heat olive oil in a large pan over medium heat. Add garlic and anchovies and cook until anchovies melt.
2 Add crushed tomatoes and simmer a few minutes.
3 Stir in olives and capers.
4 Add pasta and a splash of pasta water. Toss and cook until perfectly al dente.
5 Finish with parsley and serve immediately.
