1 lb spaghetti
Coarse salt & ground pepper
1 tbsp Mustapha's Extra Virgin Olive Oil
3 cloves garlicminced
¼ to ½ tsp crushed red pepper
6 rinsed anchovies (optional)
1 can (28 oz) whole tomatoes and their juice
2 tbsp Mustapha's Non-Pareil Capers
½ cup kalamata olive, chopped & pitted
Cook spaghetti in a large pot of boiling salted water according to package instructions. Drain and return to pot.
Meanwhile, heat oil in a large skillet over medium heat. Add garlic, crushed red pepper, and anchovies (if desired), mashing them with a wooden spoon. Cook, stirring, until garlic is fragrant, 2 minutes.
Add whole tomatoes and their juice, breaking up tomatoes with hands. Stir in capers and olives. Bring to a boil. Reduce heat and Simmer until thickened, 5 to 10 minutes. Toss with pasta. Season with salt and pepper.