Recipe courtesy of Nadia G
Save Recipe Print
35 min
10 min
25 min
4 Servings



Cook spaghetti in boiling salted water until it is slightly undercooked, about 1 minute away from being al dente, strain. Heat the olive oil in a large pan on medium heat. Add chile flakes and garlic, saute for 2 minutes, until garlic is fragrant and golden. Add the mashed anchovies and saute for 30 seconds. Then add the cherry tomatoes and saute for an additional 8 to 10 minutes, until the tomatoes begin to create a light sauce. Once the tomatoes have sauced up, mix the olives, capers, brown sugar, sea salt, and freshly ground black pepper into the sauce. Add the cooked spaghetti to the pan, reduce the heat to medium-low and use tongs to stir until the pasta absorbs the sauce, about 3 minutes.

Get the Recipe

Rainbow Bundt Cake

No painstaking decorating is required for this whimsical dessert.


Pasta Puttanesca

Recipe courtesy of Ellie Krieger

Pasta Puttanesca

Recipe courtesy of Rachael Ray

Zesty Chicken Meatballs

Recipe courtesy of Sunny Anderson

Spaghetti Carbonara

Recipe courtesy of Ree Drummond

Spaghetti Pie

Recipe courtesy of Katie Lee

Spaghetti alla Carbonara

Recipe courtesy of Tyler Florence

Chicken Spaghetti

Recipe courtesy of Ree Drummond

Lemon Spaghetti

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword

          Latest Stories