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Frankie uncovers a secret ingredient you never knew you loved, along with the strange history of "the prostitute's pasta."
1/2 pounds spaghetti
1/4 cup extra-virgin olive oil
1 jar anchovies packed in extra-virgin olive oil
3 cloves garlic, sliced
2 tablespoons capers packed in salt
1 pinch red pepper flakes
1 can tomato paste
Black olives, pitted and sliced
10-15 cherry tomatoes
Fill a pot with water; add salt to taste. Cook pasta to al dente according to package directions.
Place a pan over medium heat. Add olive oil and 3-4 anchovies. Sauté until anchovies begin to break apart, then add garlic, capers and red pepper flakes and continue to cook. Add about a tablespoon of the tomato paste along with the black olives. Stir, while cooking, until tomato paste is dissolved.
Add the cherry tomatoes and some white wine. Cover and continue to simmer.
Once pasta is al dente, add it to the pan with the sauce. Add some more tomato paste and some of the starchy pasta water if needed.
Transfer to a bowl and sprinkle minced parsley over the top.
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