2 tablespoons extra virgin olive oil
3 fat cloves garlic, roughly chopped
1 very large shallot (or 2 regular size) measuring about 1/3 cup, minced
4 anchovy fillets (rinsed if packed in salt), chopped
Pinch red pepper flakes
¼ cup white wine
½ cup olives, roughly chopped (use whichever olives you like to eat)
900 grams (about 4 cups) tinned chopped tomatoes or passata
1 teaspoon tomato puree (paste in the States)
1 cup freshly chopped flat leaf parsley (or ½ parsley half fresh basil)
Sea salt and cracked blacked pepper to taste
8-12 ounces spaghetti
Parmesan and/or homemade breadcrumbs
1) Put water on to boil for the pasta. Pour the olive oil into a large soup pot and add in the chopped garlic, then place over medium heat and allow to come up to temperature slowly. Sauté until the garlic is fragrant, then add in the shallot, anchovy and red pepper flakes and continue to sauté for a minute or two.
2) Pour in the white wine and olives and allow the whole mess to simmer and reduce for 2 minutes, then pour in the tomatoes, stir, bring just barely to a simmer and cook for 10-20 minutes. Taste and adjust seasoning with salt and pepper. Stir in the parsley and allow to simmer for just a minute or two more.
Drain the pasta and toss with the sauce. Pass Parmesan and/or breadcrumbs. Serve 4-6