- 6 large firm, ripe tomatoes, coarsely chopped
- 4 T. olive oil
- 3 cloves garlic, peeled and crushed
- 3 flat anchovy fillets, minced, ideally from a glass jar (JH note – the best anchovies – by far – are the Ortiz brand)
- 1 t. hot pepper flakes
- 1 t. Tabasco sauce, or to taste
- 4 T. tomato paste
- 1/2 cup tomato sauce
- 2 tablespoons red wine (optional)
- 2 T. capers, brine-packed, drained
- 8–10 Greek olives, pitted and coarsely chopped
- Salt and freshly ground black pepper
- Chopped fresh oregano, fresh parsley and fresh basil, to taste
- 1 pound dried Italian Spaghetti or try bucatini (spaghetti with a hole running along the length is especially good with this sauce!)
- Preheat oven to 400 degrees
- Toss the tomatoes and 1 clove of the garlic in 2 T. of the olive oil in a large baking dish. Bake for about 20 minutes or until lightly charred. Remove and place tomatoes and garlic through a food mill into a small-sized bowl. Set aside.
- Bring 5 quarts of water to a boil. Add 1 t. salt and let it boil until ready to add the pasta.
- In a large sauté pan add remaining olive oil and heat until warm. Add the last two cloves of garlic and gently cook until soft. Add anchovies and mash with the back of a wooden spoon. Add hot pepper flakes, tomato paste, tomato sauce, optional red wine, capers, tabasco and olives and cook very slowly on medium heat, stirring continuously, for about 5 minutes.
- Add the roasted tomato sauce to the mixture and stir to combine, set to lowest heat. Lightly season with salt and pepper to taste.
- Add pasta to boiling water and stir so that it doesn’t stick to the bottom of the pan. Cook for 9 to 10 minutes, or until firm to the bite.
- Drain the pasta and toss with the sauce.
- Serve immediately.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Category: Recipes
- Calories: 523.96 kcal
- Sugar: 9.74 g
- Sodium: 829.97 mg
- Fat: 7.66 g
- Saturated Fat: 1.16 g
- Trans Fat: 0.0 g
- Carbohydrates: 96.75 g
- Fiber: 7.25 g
- Protein: 17.78 g
- Cholesterol: 0.85 mg