1/2-1 box spaghetti
2 tablespoons olive oil
3-4 cloves garlic minced
3 shallots minced
3 anchovies minced (optional but they really make the dish)
1 teaspoon red pepper flakes
1 teaspoon dried oregano
1/4 cup good olives cut in half (not from a can!)
2-3 tablespoons capers drained
1 15 oz diced tomatoes
Cook the pasta according to the box
While the pasta is cooking, heat the oil in a large skillet over medium heat. Add garlic and shallots and cook until softened, about 1 minute. Add anchovies, red pepper flakes, and oregano and cook another minute, until anchovies about disappear. Add olives, capers, and tomatoes and simmer until pasta is done.
When pasta is done, drain and add it to the skillet, toss it with the sauce.
This pasta is so meaty and salty without either! it is so so good, one of my favorite quick meals! I usually have everything on hand at all times. I don't really measure anything, just throw it in the pan so everything is just an estimate