I serendipitously had olives, anchovies and capers in my apartment. At the same time. That has never happened, and was likely never to happen again. At least not for a long, long time. So into a pan with extra-virgin olive oil went garlic and minced anchovies. Next I dropped in the capers and halved olives (I had green ones on hand), added a can of whole, peeled plum tomatoes and mashed everything with a potato masher. Everything sat in there for a little bit, and then I seasoned it with red pepper flakes and poured it atop spaghetti.
Say hello to my little friend. Or better yet, try it for yourself.
