Spaghetti with Olive, Caper and Anchovy Sauce

• Course Dinner
• Cuisine Italian

Prep time

Cook time

Servings

Ingredients

• 1 jar Crown Prince Natural Flat Anchovies drained and finely minced
• 1/3 cup olive oil
• 2 Onions finely chopped
• 3 cloves garlic minced
• 1/2 tsp chili flakes or to taste
• 6 large ripe tomatoes diced
• 1 3.5 oz jar of capers in brine, drained and rinsed
• 1 15 oz can pitted black olives, drained and sliced
• 3 tbsp chopped fresh parsley
• 16 oz gluten free spaghetti, cooked according to package directions
• salt and black pepper to taste

Instructions

1. Heat the oil in a large saucepan. Add onions and cook until tender. Stir in garlic, chili flakes, tomatoes, capers and anchovies and simmer over low heat for 5-10 minutes, until thick and pulpy. Add the olives, parsley and cooked pasta and mix well. Season with salt and pepper and serve immediately.
2. NOTE: Serve with a fresh tossed salad.