Country of Origin - Italy
Preparation Time25 minutes
Cooking Time30 minutes
Tags primo vegetarian campania classic


A simple and tasty sauce for pasta, it uses ingredients that you can always find in your cupboard since don't spoil - canned tomatoes, olives, capers, chili, anchovies. It's ideal for when you have surprise guests, or you have to make something quick and tasty at home.

Nutrition Facts
Per 271 g Serving Size
Amount Per Serving
560 kCal
Calories from Fat
% Daily Value*
Total Fat
10.9 g
Saturated Fat
1.2 g
1.7 mg
604.0 mg
Total Carbohydrates
95 g
Dietary Fiber
6 g
7 g
17 g
Vitamin A    0% Calcium    10%
Magnesium    22% Iron    31%
Vitamin C    19% Potassium    18%
Vitamin D    0% Folate    71%
* Based on a regular 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.

Ingredients for

Ingredient AmountComment
For the Main Part
Dry macaroni,enriched 16 oz

You can use any shape of pasta you like. Spaghetti or Penne are both a good choice.

Canned Crushed tomatoes 16 oz
Garlic 3 cloves
Canned Olives 4 oz
Chili powder 1/2 Teaspoons (0.1 fl oz)

Crushed/chopped fresh chili is good too

Canned capers 2 Tablespoons (1 fl oz)
Dried parsley 1 Teaspoons (1/4 fl oz)

Of course, fresh parsley is also good

Olive oil 2 Tablespoons (1 fl oz)
European anchovy,canned in oil,drnd sol 2 1 anchovys

you can use anchovy paste as alternative

Recommended Ingredients and Equipment

1 Prepare your ingredients. Peel and chop the garlic, pit the olives (if they have the pit). If you are using canned whole tomatoes, blend them or get them through a food mill and turn them into sauce. I like the @tag(food mill) options because it keeps the seeds and skins of the tomato out, yielding a smoother sauce.
2 Take a pot large enough to contain all the ingredients, including the pasta. Put in the olive oil, the chopped garlic, the anchovies on low heat. Let them cook till the garlic gets golden and the anchovies dissolve, about two minutes.
3 Add the tomato sauce and turn the heat to medium. Once it begins to boil, turn it back down to low so it gently simmers.
4 Add the olives and capers, and stir.
5 Let it cook for about 20 minutes, stirring occasionally. You can partially cover the pot like in the picture to limit splattering. For that reason, it also helps having a tall pot. On another burner, fill another pot with water for the pasta and bring it to boil.
6 Once the water is boiling, add two tablespoons of salt to it, and the pasta. Follow the cooking time on the package - different shapes have of course different cooking times. The best way to see if it's ready is to taste it, it should be 'al dente', not too soft. Drain it - I use a spaghetti pot with a drainer built in on the lid, like in the picture.
7 Add the pasta to the sauce. Add the parsley (basil too if you like), and stir. Let the pasta cook with the sauce for about a minute, then turn the burner off.
8 Quickly serve the pasta in bowls. If you like, add some grated parmisan or pecorino. Buon appetito!