Everything is to taste, so these are really just guidelines.
- A few good whole anchovy fillets (you can use paste if you want but I prefer the fillets)
- A handful of fresh garlic cloves, chopped roughly. I usually at least a whole head but if you don't love garlic you can dial it back to 5-6 cloves.
- Crushed red pepper flakes.
- Whole canned capers - somewhere in the vicinity of 1/4 cup.
- Black olives e.g. kalamata - a couple of cups, chopped roughly.
- 2 28 oz cans of whole tomatoes, chopped roughly. Maybe in 1/4s or even 1/3s of whole tomatoes.
- Black pepper to taste.
- Olive oil, roughly 1/8 of a cup or a few tbsp.
- Heat the olive oil over medium heat and add the anchovy fillets. While the oil is heating up, use a wooden spoon or something to break up the anchovies in the oil. They should almost dissolve in the oil as you break them up - this may take a little bit of time.
- Once the anchovies are broken up and the oil is hot, add your garlic and red pepper flakes, and saute for a couple of minutes. The garlic should be just browned but not burnt.
- Throw in the olives and the capers. Stir the mixture for a couple of minutes over the heat.
- Toss in your tomatoes and a little black pepper. Again, stir to combine, then turn the heat down to low and let it simmer for a few minutes.
- Once the tomatoes are heated through and the whole mixture is hot, add to some pasta. Hit it with some fresh parmesan and eat it.