Recipes

Boil spaghetti in salted water until almost al dente for about 8 minutes.

The pasta will finish cooking in the sauce so you want to strain it before it gets too cooked.

Now, cut cherry tomatoes in half and set them aside.

Mash 6 anchovy fillets with a fork; you will also be using these in your sauce.

Next, roughly chop about 20 capers.

Pit and chop Kalamata olives.

Lastly, degerm and mince garlic and set all ingredients aside.

Now that you have the ingredients ready, heat a large pan on medium and add olive oil. You can now add the minced garlic and a small pinch of hot chilie flakes.

Fry garlic for 2 minutes until golden.

Throw in the cherry tomatoes.

Turn the heat down to medium-low, stir and sauté for about 10 minutes or until tomatoes begin to create a light sauce.

Then add chopped capers, your chopped kalamata olives, a small pinch of brown sugar, sea salt if you want it really salty, and lastly add some cracked pepper to taste.

Stir.

Now it's time to add in your strained pasta to the sauce.

Sprinkle pasta with a small pinch of fresh minced parsley.

Mix well with tongs until pasta finishes cooking al dente, about 5 more minutes and you're done!