¾cupcoarsely chopped kalamata or other cured black olives
1(28-ounce) can crushed tomatoes in juice
Kosher salt and freshly ground pepper(to taste)
1pounddried bucatini or spaghetti
2tablespoonsunsalted butter(softened)
Freshly grated Parmesan(to serve)
Instructions
In a large saucepan, heat the olive oil over medium heat. Add the garlic, pepperoncini (if using), and anchovies, and cook, stirring, for 2 minutes until the garlic turns golden and fragrant. Add the capers, olives, and tomatoes. Turn the heat to medium-high and bring to a simmer. Lower the heat, and continue to simmer for about 15 minutes. Add salt if needed (the capers, olives, and anchovies are all pretty salty, so you may want to skip the salt) and pepper.
Meanwhile, bring a large pot of salted water to a boil. Cook the bucatini or spaghetti according to package directions, until al dente. Drain the pasta, and return it to the pot. Add the butter and toss the pasta until the butter is melted. Add half of the sauce to the pasta and toss to combine thoroughly. Add the rest of the sauce to the pasta and toss until everything is well combined. Transfer to a serving bowl and serve with the Parmesan passed on the side.
Notes
Cook the pasta just until al dente.
Add the sauce to the pasta in two batches, which helps it absorb more easily.
You can also add as much of the sauce as you think the pasta needs and pass any remaining sauce on the side for people to add to their plates as they wish.
You can use crushed tomatoes in their juice or buy whole tomatoes in their juice and crush them yourself. You can do this by chopping them on a cutting board, squeezing them into small pieces with your hands, or giving them a quick pulse in the food processor.
You can use 2 teaspoons of anchovy pasta instead of the filets if you have that on hand.