๐จโ๐ณ Method
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1
Finely mince the onion, garlic, and chili pepper. Set aside.
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2
Mash the anchovy fillets with a fork into a paste. Set aside.
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3
Pit the olives (if not already pitted) and halve them. Set aside.
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4
Heat the olive oil in a large pan over medium heat. Add the minced onion, garlic, and chili pepper, stirring occasionally, until the onion becomes translucent and slightly golden, about 4 to 5 minutes.
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5
Add the anchovy paste to the pan and stir well, breaking it up and allowing it to distribute evenly throughout the oil.
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6
Add the canned tomatoes (with their juice), 1 teaspoon of oregano, the halved olives, and the capers. Bring to a simmer.
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7
Reduce the heat to low and let the sauce simmer gently for 10 to 15 minutes. Taste and adjust the seasoning with salt and black pepper as needed.
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8
Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 9 to 11 minutes (or according to package directions). Drain well.
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9
Add the cooked spaghetti to the sauce and toss gently until well coated.
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10
Divide among serving bowls and serve immediately.
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