Ingredients

• 2 tablespoons extra virgin olive oil
• 3 cloves garlic , minced
• 3 anchovys fillets , optional
• 2 tablespoons tomato paste
• 1 , 28-ounce
• 1 cup vegetable broth or water
• 1 teaspoon dried oregano
• 0.5 teaspoons ground black pepper
• 0.5 teaspoons salt
• 0.25 teaspoons crushed red pepper , or more to taste
• 1 pound spaghetti or fusilli
• 0.75 cups black olives , chopped
• 2 tablespoons capers
• 1 cup mozzarella cheese
• 0.5 cups grated Parmesan cheese
• chopped fresh parsley , for garnish

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a large saucepan over medium heat. Add garlic and anchovies and cook until fragrant, about 1 minute.
3. 3 Add tomato paste and cook for 1 additional minute.
4. 4 Stir in crushed tomatoes, broth, oregano, black pepper, salt, and crushed red pepper. Bring to a boil, reduce heat, and simmer until mixture becomes saucy, stirring occasionally, about 10 minutes.
5. 5 Meanwhile, cook pasta to al dente according to package directions. Drain and set aside.
6. 6 Add olives and capers to tomato sauce.
7. 7 Gently stir cooked pasta into sauce until fully coated.
8. 8 Transfer pasta mixture to a 9x13-inch baking dish. Top with mozzarella and Parmesan cheeses. Bake in the preheated oven until cheese is melted, about 10 minutes.
9. 9 Top each serving with parsley.

Nutrition per serving