2 tablespoons (about 2 full rounds of the pan) extra-virgin olive oil
4 to 6 garlic cloves, chopped
1 tin of flat anchovy fillets, drained
1/2 teaspoon crushed red pepper flakes
20 oil-cured black olives, roughly chopped after removing pits
3 tablespoons capers
One 32-ounce can chunky crushed tomatoes
One 14.5-ounce can diced tomatoes, drained
Freshly ground black pepper, to taste
1/4 cup (a few handfuls) flat-leaf parsley, chopped
1 pound spaghetti, cooked until al dente (firm to the bite)
Crusty bread, for soaking up the sauce
Optional: Grated Parmigiano Reggiano or Romano cheese for serving
Suggested side: Bitter Greens Salad (recipe below)
Bitter Greens Salad:
4 cups (around 2 bunches) arugula leaves, roughly chopped
1 1/2 cups (about 1 bunch) watercress, chopped coarsely
1 head radicchio, chopped roughly
1 large lemon
2 to 3 tablespoons extra-virgin olive oil, for dressing
Coarse salt and freshly ground black pepper, to taste
Optional: Oil-cured black olives for garnish
