INGREDIENTS

8 oz. dry spaghetti pasta
⅓ cup extra-virgin olive oil
2 cloves garlic, chopped
1 lb. fresh plum tomatoes, peeled, deseeded, chopped; or 1 (14.5-oz.) can diced tomatoes
3 Tbsp. bottled capers, drained
¼ tsp.7 Chili Blend Hot Pepper Seasoning

½ cup brine-cured black olives, pitted
2 Tbsp. parsley, chopped
1 2-oz. can flat anchovy fillets, drained and chopped (optional)

INSTRUCTIONS 

1.Cook pasta in boiling salt water until al dente, and drain.

2.Meanwhile, heat olive oil in a large skillet over medium heat.

3.Add garlic and sauté until golden, 1-2 minutes.

4.Add tomatoes and cook for 10 minutes.

5.Add capers,7 Chili Blend Hot Pepper Seasoning, and olives. Simmer 2 minutes.

6.Add 1 Tbsp. parsley and anchovy fillets. Cook 2-3 minutes.

7.Add salt and pepper to taste.

8.Add pasta to sauce and toss.

9.Garnish with remaining 1 Tbsp. parsley.