Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook spaghetti in a large pot of boiling salted water (2 1/2 tablespoons salt for 6 quarts of water) until barely al dente (do not overcook, because it will continue to cook in the sauce.). while pasta boils, cook garlic, anchovy paste, red pepper flakes, salt and pepper in extra virgin oli1ve oil in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until fragrant and pale golden, about 2 minutes. meanwhile, puree tomatoes with juice in a blender. add tomato puree to garlic oil along with olives and capers and simmer, until pasta is ready. stir in sugar, if desired. drain pasta and add to sauce. simmer, turning pasta with tongs, until pasta is al dente, about 2 minutes. sprinkle with chopped fresh basil.

Target recipe: heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good! add olives, capers, tomatoes, black pepper, and parsley. bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes. toss sauce with cooked pasta. pass bread and cheese at the table and serve with a simple salad of mixed bitter greens dressed with oil and vinegar, salt, and pepper. cook's note: get your olives from the bulk bins in the market, rather than buying a jar. the unit price is always much less per pound and you can get just what you need for each recipe.