- Kitchen Knife: A sharp kitchen knife for cutting ingredients like garlic, tomatoes, or olives.
- Mixing Bowls (3): Essential for combining sauce ingredients and mixing pasta.
- Strainer: For draining the cooked spaghetti efficiently.
- Pasta Roller / Spiralizer: Although not traditional, a spiralizer can be used to create alternative shapes of pasta if desired.
- Frying Pan (non-stick): Useful for sautéing ingredients like garlic and anchovies in this recipe.
- Medium Saucepan: For boiling water and preparing the sauce components such as simmering olive oil, tomatoes, etc.
- Colander: Similar to a strainer but with larger holes; useful for draining canned tomatoes or olives if needed.
- Soup Ladle: Useful for portioning pasta and serving the sauce evenly.
1/4 cup extra-virgin olive oil
4 large garlic cloves, finely chopped
1 28.2-ounce can peeled tomatoes in puree with basil
1/2 cup Kalamata olives, halved, pitted
3 anchovy fillets, chopped
1 1/2 tablespoons drained capers
1 teaspoon dried oregano
1/2 teaspoon dried crushed red pepper
3/4 pound spaghetti
2 tablespoons chopped fresh Italian parsley
Grated Parmesan cheese
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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