Spaghetti all'Eoliana

Steps

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1. 1
   Heat olive oil in a large skillet over low heat, add a pinch of red chili flakes to infuse the oil with flavor.
   ▶ ≈0:28
2. 2
   Roughly chop and combine the capers, olives, anchovies, and garlic.
   ▶ ≈0:54
3. 3
   Increase the heat slightly and add the chopped mixture to the oil, allowing the flavors to meld.
   ▶ ≈1:36
4. 4
   Halve the cherry tomatoes and add them to the pan.
   ▶ ≈2:08
5. 5
   Add the tomato passata, a splash of hot water, and more olive oil; stir well to combine.
   ▶ ≈2:25
6. 6
   Add dried oregano and reduce heat to low-medium. Simmer for about 10 minutes until the sauce is rich and well-developed, adding pasta water if the sauce reduces too much.
   ▶ ≈3:13
7. 7
   Bring a pot of salted water to a boil. Add salt conservatively since the sauce already contains naturally salty ingredients like anchovies, capers, and olives.
   ▶ ≈3:46
8. 8
   Cook the spaghetti until about one to two minutes before al dente, then drain and add to the sauce.
   ▶ ≈4:10
9. 9
   Toss the pasta with the sauce until well coated. Taste and adjust seasoning, adding more oregano and red chili flakes to preference.
   ▶ ≈4:54
10. 10
    Plate and serve immediately while hot.
    ▶ ≈5:44