Start by preparing the sauce: heat the olive oil in a large pan for one minute, along with the garlic—finely sliced or pressed—and the chili.
1 pinch of Espelette pepper, Olive oil, 2 garlic cloves
Then add the crushed anchovies and heat for 30 seconds.
4 anchovy fillets
Next, add the crushed tomatoes, stir, and let simmer for 5 minutes. Stir in the olives and capers. Continue to simmer uncovered, over low heat, for 15 to 20 minutes, allowing the sauce to thicken slightly and develop more flavor.
300 g crushed tomatoes, 1 tablespoon capers, 2 tablespoons black olives
While the sauce is cooking, bring a large pot of water to a boil (allow for 1 liter of water per 100 g of pasta). Add salt, then submerge the pasta in the water. Cook for 1 minute less than the time indicated on the package to achieve *al dente* pasta.
400 g spaghetti
Drain the pasta, reserving a cup of the cooking water, then add the pasta to the sauce.Mix well to coat the pasta. You can add a little of the reserved cooking water until you reach the desired consistency. Cook, stirring, for 1 to 2 minutes.Remove from the heat, add the chopped flat-leaf parsley and a bit of lemon zest. Mix well. 3 tablespoons chopped flat-leaf parsley, 1/2 organic lemon
