You’ve seen recipes like this out there on the interwebs, but until you try one it’s hard to believe it actually works. It does! The starch from the pasta cooks right into the water and broth, which thickens it and helps create a luscious sauce along with tomatoes and your salty faves: anchovies, olives, capers, and Parm.
- 1/3 cup olive oil
- 2 tablespoons minced garlic
- 2 cups water
- 1½ cups low sodium chicken stock
- 1 (14-ounce) can diced tomatoes in juice (or 1 ½ cups diced fresh tomatoes, with their juices
- 2 teaspoons kosher salt
- 1 teaspoon chili flakes
- ¾ pound dry spaghetti
- 3 small anchovy fillets, finely chopped (1 tablespoon chopped)
- ¼ cup chopped pitted Kalamata olives
- 3 tablespoons capers, drained and rinsed
- 1 cup finely grated Parmigiano Reggiano cheese, plus more for garnish
- ½ cup chopped fresh basil, plus more for garnish
Heat the oil in a 12-inch skillet over medium heat. Add the garlic and cook, stirring, until fragrant, 2 minutes.
Add the water, chicken stock, tomatoes, salt, and chili flakes and stir to combine. Add the spaghetti, raise the heat to medium-high, bring to a boil and cook, using tongs to stir and keep the spaghetti separated (especially during the first few minutes), until most of the liquid is absorbed and the spaghetti is just under al dente, 12 to 13 minutes
Add the anchovies, olives, and capers and cook, stirring, 2 more minutes. Stir in the Parm and basil, divide among pasta bowls, and garnish with more Parm and basil.