1 lb Seasons Pasta Cuomo Spaghetti [Available at Seasons]
3 Tbs Seasons Picholine Extra Virgin Olive Oil
¼ cup sliced red onions
3 cloves garlic, crushed
2 oil packed anchovy filets
2 Tbs capers
2 tsp chili flakes
1 14-oz. can Seasons Valgri crushed tomatoes [Available at Seasons]
2 Tbs Seasons Sangiovese Vinegar
1 Tbs tomato paste
½ cup black olives, pitted and chopped
Parmesan cheese, grated [Available at Seasons Bethlehem]
Fresh basil leaves for garnish
Bring a pot of salted water to boil, add pasta and cook until al dente, approximately 6-7 minutes. Pasta should still have some bite to it. Before draining pasta, reserve ½ cup of pasta water for use later.
Meanwhile, in a skillet over medium heat, add olive oil, crushed garlic cloves, red onions, anchovies, and chili flakes and cook for 3-4 minutes. Add crushed tomatoes, vinegar, tomato paste, and olives, and sauté for 6-8 more minutes. Add drained spaghetti to pan and toss with sauce, thinning with reserved pasta water, as needed. Toss with capers and torn basil leaves before serving. Top with extra chili flakes and grated parmesan cheese.