Recipe courtesy of David Rocco
Save Recipe Print
Total:
35 min
Prep:
20 min
Cook:
15 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

While the spaghetti cooks in salted boiling water, prepare the sauce. Heat up some olive oil in a large saucepan. Add the garlic and chili pepper, to taste. When the garlic is golden, add the anchovies, olives, capers, and walnuts. 

Let the mixture cook for about 1 minute before pouring the crushed plum tomatoes into the pan. Cook for approximately 10 minutes on medium heat. 

About a minute before the al dente stage, drain the spaghetti and add it to the saucepan, allowing it to finish cooking in the sauce. Sprinkle the spaghetti with freshly chopped parsley and transfer to a warm plate. Serve immediately.

Cook's Note

*If you like a spicy sauce, add the seeds along with the pepper. If not the pepper is optional.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Spaghetti alla Carbonara

Recipe courtesy of Tyler Florence

Spaghetti alla Carbonara

Recipe courtesy of Anne Burrell

Pasta Puttanesca

Recipe courtesy of Rachael Ray

Pasta Puttanesca

Recipe courtesy of Ellie Krieger

Spaghetti Carbonara

Recipe courtesy of Ree Drummond

Penne alla Vodka

Recipe courtesy of Ree Drummond

Lemon Spaghetti

Recipe courtesy of Giada De Laurentiis

Spaghetti Pie

Recipe courtesy of Katie Lee

Chicken Spaghetti

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Latest Stories