Full of fiery red-pepper flakes and salty capers, olives, and anchovy fillets, this tomato-based sauce is a lively alternative to a traditional marinara. Tossing the cooked pasta with the sauce in the skillet helps coat the strands.

　　

Ingredients

serves 4 to 6

　　Coarse salt and freshly ground pepper

　　1 pound spaghetti

　　1 tablespoon olive oil

　　3 garlic cloves, minced

　　1/4 to 1/2 teaspoon crushed red-pepper flakes

　　6 anchovy fillets, rinsed (optional)

　　1 can (28 ounces) whole peeled tomatoes in juice

　　2 tablespoons capers, drained and rinsed

　　1/2 cup kalamata olives, pitted and chopped

　　

Step 1

Bring a pot of water to a boil; add a generous amount of salt. Cook pasta until al dente according to package instructions. Drain pasta; return to pot.

　　

Step 2

Meanwhile, heat oil in a large skillet over medium. Add garlic, red-pepper flakes, and anchovies (if using), mashing them with a wooden spoon. Cook, stirring, until garlic is fragrant but not turning brown, about 2 minutes. Break up tomatoes with kitchen shears (see page 361) or your hands, and add them to the pan along with their juice. Stir in capers and olives. Bring to a boil; reduce heat to a simmer. Cook until tomatoes are softened and sauce is thickened, stirring occasionally, 5 to 10 minutes.

　　

Step 3

Add sauce to pot, and toss with pasta to combine; season with salt and pepper. Reheat over medium-low if necessary before serving.

　　Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine’s editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.