Fall Delight Pasta

Step 1 -In a large bowl, add the tomatoes and their juices and using a fork or your clean hands, smash the tomatoes until they are chunky.

Step 2 -In a Dutch oven over medium heat, add the olive oil.

Step 3 -Add the anchovies to the hot oil and cook, while stirring, until fragrant and starting to become golden, about 2 minutes.

Step 4 -Add the garlic to the anchovies and cook, while stirring, until fragrant, about 1 minute.

Step 5 -Add the smashed tomatoes and their juices, the olives, the capers, the oregano, the crushed red pepper flakes, the salt, and the black pepper to the anchovy mixture and stir to combine.

Step 6 -Bring the tomato mixture to a boil.

Step 7 -Reduce the heat to low and simmer, while stirring occasionally, until the tomato mixture thickens into a sauce, about 20 minutes.

Step 8 -In a large pot of salted, boiling water, add the spaghetti and cook it to al dente, according to the package directions.

Step 9 -Drain the spaghetti and keep it warm.

Step 10 -Add the spaghetti to the sauce and toss until well-coated.

Step 11 -Add the parsley and the basil to the pasta mixture and toss to coat.

Step 12 -Serve warm topped with the parmesan cheese.