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Spaghetti with Quick Pantry Sauce
Ingredients
  • KOSHER SALT FOR THE POT, PLUS MORE IF NECESSARY
  • ¼ CUP EXTRA-VIRGIN OLIVE OIL
  • 6 GARLIC CLOVES, PEELED AND SLICED
  • 6 ANCHOVIES, CHOPPED
  • ½ CUP PITTED COARSELY CHOPPED BLACK BRINE-CURED OLIVES
  • ¼ CUP DRAINED TINY CAPERS IN BRINE
  • ONE 28-OUNCE CAN WHOLE SAN MARZANO TOMATOES, CRUSHED BY HAND
  • ¼ TEASPOON CRUSHED RED-PEPPER FLAKES
  • 1 POUND SPAGHETTI
  • ¼ CUP CHOPPED FRESH ITALIAN PARSLEY
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