- 1/2 pound dry whole wheat spaghetti
- 2 tsp. Himalayan sea salt
- 3 Tbsp. extra virgin olive oil, divided
- 4 medium cloves garlic, minced
- 1 small red onion, chopped (about 1/4 C.)
- 2 Tbsp. anchovy paste
- Red pepper flakes to taste
- 1/4 cup capers, drained
- 1 15-oz. container cherry tomatoes, halved
- 1/4 cup fresh parsley leaves, chopped
- Freshly ground black pepper
- Fresh shrimp or black olives (optional)
Heat pot of water for cooking spaghetti and add salt. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the onion and garlic; heat until translucent. Add the tomatoes, capers, anchovy paste and red pepper flakes. Reduce heat. Meanwhile, cook spaghetti until not quite al dente (you will finish cooking it in the anchovy and caper sauce). Reserve one cup of the water that the spaghetti has been cooking in to add to the caper sauce.
With a tongs, transfer spaghetti to sauce. Add water. Simmer until spaghetti is cooked through and sauce has reduced slightly. Add shrimp, cook until just pink. Toss in parsley. Season with black pepper to taste. Serve immediately.