Pasta Madness

Tomato Sauce with Olives & Fried Capers

Serve with:

Ingredients

  • ¼ cup plus 2 tablespoons (90 ml) extra-virgin olive oil, divided
  • ¼ cup plus 2 tablespoons (60 grams) capers in brine, drained, divided
  • 6 garlic cloves, thinly sliced
  • 4 oil-packed anchovy fillets
  • ¼ to ½ teaspoon red pepper flakes
  • ½ cup (90 grams) pitted black olives like Gaeta or Kalamata, halved
  • 2 tablespoons (30 grams) tomato paste
  • 1 (24- or 26-ounce/680- or 750-gram) jar tomato purée (passata) or 1 (28-ounce/794-gram) can peeled whole or crushed tomatoes
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 1 tablespoon thinly sliced fresh basil leaves
  • Fresh burrata or a dollop of ricotta, for serving (optional)

Directions

  1. In a small skillet, heat ¼ cup of the oil over medium-high. Pat ¼ cup of the capers dry between paper towels—this will ensure they fry properly and don’t sputter when they hit the heat. Add the capers to the oil and cook, shaking the pan often, until they burst and crisp up, 3 minutes. Tilt the pan and, with a slotted spoon, transfer the capers to a paper towel–lined plate.
  2. In a Dutch oven or large sauté pan, warm the remaining 2 tablespoons oil over medium-low heat. Add the garlic, anchovies, and red pepper flakes. Cook, stirring often, until the garlic softens and the anchovies dissolve, 3 to 5 minutes. Stir in the remaining 2 tablespoons capers, the olives, and tomato paste. Cook until the paste caramelizes, 1 to 2 minutes.
  3. Pour in the tomatoes—if using whole tomatoes, break them up with a wooden spoon or potato masher. Swirl some water into the empty tomato container to capture the residual juices and add it to the pan. Season with a large pinch of salt.
  4. Bring the sauce to a simmer, then reduce the heat and cook at a low bubble, stirring occasionally, until slightly thickened, 15 to 20 minutes. Season to taste with salt and pepper.
  5. Cook your pasta of choice until just shy of your liking, then transfer it directly to the sauce (or drain it first and reserve 1 cup (240 ml) pasta cooking water). Toss and cook over medium heat until the pasta is well coated, 1 to 2 minutes. Turn off the heat and stir in the parsley and basil.
  6. Divide the pasta among bowls. Serve, topped with the fried capers and your cheese of choice, if desired.

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