Ingredients

• 1 pound dried spaghetti, spaghettini, or linguine fini
• 5 cloves garlic
• 2 teaspoons anchovy paste
• 1/2 teaspoon hot red-pepper flakes
• 1/3 cup extra-virgin olive oil
• 1 can whole tomatoes in juice 28-oz can, preferably Italian
• 1/2 cup pitted Kalamata olives
• 2 tablespoons drained capers
• 1 pinch sugar optional
• 3/4 cup coarsely chopped basil

Directions

Cook spaghetti in a pasta pot of boiling salted water (2 1/2 Tbsp salt for 6 qt water) until barely al dente.

While pasta boils, cook garlic, anchovy paste, red-pepper flakes, 1 tsp salt, and 1/2 tsp pepper in oil in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until fragrant and pale golden, about 2 minutes.

Meanwhile, purée tomatoes with juice in a blender.

Add tomato purée to garlic oil along with olives and capers and simmer, stirring occasionally, 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 basil.