Spaghetti with Tomatoes and Capers

• BASIC-EASY
• FAST
• HEALTHY

Ingredients

1. 3/4 pound spaghetti
2. 6 tablespoons extra-virgin olive oil
3. 1 pint cherry tomatoes, halved
4. 1/2 cup black olives, chopped
5. 4 anchovy fillets, chopped
6. 1 tablespoon small capers
7. Salt and freshly ground pepper
8. 1/4 cup chopped basil

1. Bring a pot of salted water to a boil. Add the spaghetti and cook until al dente; drain, reserving 1/3 cup of the cooking water.
2. Meanwhile, in a large, deep skillet, heat the oil. Add the tomatoes, olives, anchovies and capers and cook over moderate heat, stirring, until just hot, about 3 minutes.
3. Add the pasta to the skillet along with the reserved cooking water and toss. Season with salt and pepper and transfer to a large bowl. Sprinkle with the basil and serve.