Serves: 4 | Total Time: 20 minutes
A bold Southern Italian classic - briny capers, anchovies, and olives balanced by the natural sweetness of Marzanino tomatoes. Fast, vibrant, and full of flavor.
Ingredients
- 14 oz spaghetti
- 2 tablespoons extra virgin olive oil (EVOO)
- 2 garlic cloves, sliced
- 4–6 anchovy fillets, chopped
- 2 tablespoons capers, rinsed
- ¼ cup black olives, sliced
- 1 (14 oz) can La Fonte Marzanino Tomatoes
- Sea salt and freshly ground black pepper
- Fresh parsley (optional)
Method
- Bring a large pot of salted water to a boil and cook the spaghetti until al dente.
- Meanwhile, heat the EVOO in a pan over medium heat. Add the garlic and cook gently until fragrant.
- Add the anchovies and let them melt into the oil. Stir in the capers and olives and cook briefly.
- Add the La Fonte Marzanino Tomatoes, gently breaking them up with a spoon. Let simmer for 8–10 minutes until slightly reduced.
- Season with black pepper (and salt only if needed).
- Drain the pasta and toss directly with the sauce.
Serving Suggestions
Serve immediately, optionally with a sprinkle of fresh parsley.
This is a classic from Southern Italy, where bold, pantry ingredients meet naturally sweet tomatoes - creating a sauce that’s rich, balanced, and ready in minutes.
