Don’t muddy the dinner waters with a meal that isn’t full of flavor. Dirty Pasta is here to clean up the river of food flowing to your taste buds. Al dente spaghetti is enriched with a savory and tangy anchovy-Kalamata olive tomato sauce; it doesn’t get any more flavorful than this! Let Dirty Pasta cleanse your pasta menu with a refreshing take on a spicy Italian meal. Spoil yourself with the best and an unsoiled plate will follow! Check out this recipe, courtesy of Cooking Professionally.


2 tablespoons olive oil
1 yellow onion, diced
4 cloves garlic, minced
3 anchovy fillets
1 (28-ounce) can tomatoes, crushed
1/2 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes
1/2 cup Kalamata olives, sliced
2 tablespoons capers
1 pound spaghetti
fresh parsley, optional, to taste, chopped, for garnish


Step 1 – In a large skillet over medium heat, heat the olive oil.

Step 2 – Add the onion, the garlic, and the anchovy fillets to the oil and sauté over medium heat until the onions are soft and the anchovies have dissolved.

Step 3 – Add the crushed tomatoes, the basil, the crushed red pepper, the olives, and the capers to the onion mixture and stir to combine.

Step 4 – Bring the mixture to a simmer, then reduce the heat to low.

Step 5 – Simmer, while stirring occasionally, until the flavors meld together, about 10-15 minutes.

Step 6 – In a large pot of salted, boiling water, cook the spaghetti to al dente, according to the package directions.

Step 7 – Reserve 1/2 cup of the pasta water and then drain the remainder.

Step 8 – Add the spaghetti to the sauce mixture and stir to combine. If the sauce seems dry, add the reserved pasta water, 1 teaspoon at a time, to the sauce and stir, repeating until it reaches the desired consistency.

Step 9 – Serve garnished with the chopped parsley.