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Ingredients1 h 25 m servings 626
Original recipe yields 12 servings
- Combine tomatoes, olive oil, onion, basil, anchovy paste, garlic, oregano, baking soda, and salt in a saucepan over medium heat. Bring to a simmer; reduce heat, and simmer, stirring occasionally, until flavors blend, 1 to 2 hours. Add olives, capers, and parsley during the last 20 to 30 minutes of cooking.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Divide spaghetti among serving bowls; ladle sauce over noodles and sprinkle red pepper flakes on top.
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- Cook's Note:
- Use any combination of diced and/or pureed tomatoes.
Per Serving: 626 calories; 19.2 97.3 17.6 < 1 1184 Full nutrition