for the sauce
1/3 cup extra-virgin olive oil
2 tsp. of tarama (fish roe) or 3-4 fillet of white anchovies, minced
3-4 cloves of garlic, minced
2 cups of pureed plum tomatoes (fresh or canned)
1/4 cup capers, rinsed
16 Kalamata olives, pitted and sliced
1/2 cup fresh parsley, finely chopped
2 tsp. dried Greek oregano
chilli flakes (boukovo to taste)
400 gr. dry spaghetti
1 – Place a large pot of water on your stovetop and bring to a boil. Add a generous amount of salt and once aboil, add your pasta and cook for 6 minutes. Drain, reserve.
2 – Add your olive oil into a large skillet over medium heat, add the garlic, tarama and after 1 minute, add the tomatoes and simmer for 12-15 minutes (uncovered) until you have a thick sauce.
3 – Add the capers, olives, parsley, oregano to the sauce along with the pasta and toss to coat. Taste and adjust seasoning with salt and chilli flakes to taste.