4cupsgluten-free chicken brothor vegetable broth if vegetarian
12ozgluten-free spaghetti
3-4cupsmulticolored cherryhalved (about 1½ pints)
3-4tablespoonsgluten-free plain tomato pastewe have used the entire 6oz can of tomato paste and it’s equally delicious, just a little creamier
¼cupfresh basilchopped
¼cupfresh parsleychopped
24pitted kalamata oliveschopped
3tbspcapersoptional — I love the flavor, my family doesn’t so we often skip
Salt to taste
Instructions
Heat a large, deep sauté pan over medium heat.
Add oil to pan; swirl to coat. Add garlic, anchovies, oregano, and red pepper; cook 2 minutes, stirring to break up anchovies.
Add broth. Bring to a boil. Add spaghetti to pan, lower heat to medium and cook 8 minutes, stirring occasionally especially at first to keep spaghetti from sticking together.
Add tomatoes and tomato paste. Cook 2 to 3 minutes or until pasta is done.
Remove pan from heat, add remaining ingredients, toss to combine and serve.