• 3 tablespoons olive oil
  • 3 to 5 cloves garlic, minced
  • 3 to 5 anchovy fillets
  • 2 tablespoons capers
  • 1 (28-ounce) can whole tomatoes
  • Crushed red pepper flakes
  • 1 pound linguine, cooked al dente
  • 1/4 cup chopped parsley


  1. In a skillet set over medium-high heat, add olive oil, garlic and anchovy fillets. Cook, smashing anchovies with a fork to help them dissolve. Add capers and continue to stir.
  2. Add tomatoes and use a wooden spoon to crush in the pan.
  3. Reduce heat to medium, stir in chili flakes, and allow sauce to simmer for about 5 minutes.
  4. Add cooked linguini to sauce and toss to combine. Garnish with parsley before serving.