Bold olives, capers, tomatoes, and anchovies make this a striking counterpoint to Audrey’s gentler tomato pasta. The dish appears among recipes associated with her home table. A vintage envelope in the photograph is a playful reference to the mystery and misdirection of Charade.

Recipe Information

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4
• Difficulty: Easy
• Cost: Economical
• Region/Ethnic Origin: Italian

Ingredients

• 12 ounces spaghetti
• 3 tablespoons extra-virgin olive oil
• 3 anchovy fillets
• 3 garlic cloves, thinly sliced
• 1/4 teaspoon crushed red pepper flakes
• 1 can (28 ounces) crushed tomatoes
• 1/2 cup pitted black olives, halved
• 2 tablespoons rinsed capers
• 2 tablespoons chopped parsley
• 1 tablespoon chopped fresh basil

Instructions

1. Cook spaghetti in salted boiling water until al dente, reserving 1/2 cup pasta water.
2. Warm oil in a large skillet over medium-low heat. Add anchovies and mash until dissolved.
3. Add garlic and pepper flakes; cook for 45 seconds without browning.
4. Add tomatoes, olives, and capers. Simmer 12 to 15 minutes until slightly reduced.
5. Toss spaghetti with sauce, adding a little pasta water if needed. Finish with parsley and basil.

Serving Suggestions

Serve with a bitter-green salad and sparkling water with lemon; the olives, anchovies, and capers already bring plenty of salt.

Discover more of Audrey’s favorite flavors in At Home with Audrey: The Recipes She Loved.