Barilla® Spaghetti

with Spicy Tomato Sauce

  • 300
  • 7.0 g
    Total Fat
  • 49.0 g
    Total Carb
  • 9.0 g
  • Prep
  • Cook
  • Skill


Ingredients for 8 people

  • 1 box Barilla® Spaghetti
  • 3 Tablespoons Olive Oil 
  • 1 Small Onion Minced 
  • 2 Cloves Garlic Minced 
  • 4 Anchovy Fillets Minced 
  • 1/2 Cup Black Pitted Olive Coarsely Chopped 
  • 2 Tablespoons Capers Drained Rinsed 
  • 1/2 Cup White Wine Salt to taste 
  • 1/2 Teaspoon Black Pepper Freshly Ground 
  • 1/2 Teaspoon Red Chili Pepper Flakes 
  • 28 Ounces Crushed Italian Tomatoes Canned, no salt added 
  • 1/2 Cup Fresh Basil Chopped


  1. 1
    Heat olive oil over medium-high heat in a large skillet.
  2. 2
    Add the onion, garlic and anchovies when oil is very hot and almost smoking and sauté for 3 minutes
  3. 3
    Reduce heat to medium and add olives, capers, white wine, salt, pepper and red pepper flakes
  4. 4
    Cook stirring occasionally until the white wine has reduced by half, about 5 minutes
  5. 5
    Add the tomatoes and simmer until reduced slightly, about 20 minutes. Meanwhile, add the pasta to the pot of boiling salted water and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes.
  6. 6
    Drain reserving 1 cup of the cooking liquid. ADD the pasta to the sauce once it has reduced slightly and stir to coat
  7. 7
    Add enough reserved pasta cooking liquid, 1/4 cup at a time, to moisten
  8. 8
    Season with salt and pepper to taste. Gently toss in the basil and serve

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