Ingredients
4 anchovy fillets, drained, chopped, plus 1 tablespoon oil from can
1 pound fully cooked Spanish chorizo or smoked pork linguiça sausage, cut into 1/3-to 1/2-inch slices
3 garlic cloves, chopped
1 28-ounce can crushed tomatoes with added puree
1 cup pitted green olives, halved
1/4 cup drained capers
1 tablespoon smoked paprika
2 teaspoons dried oregano
12 ounces spaghetti
Preparation
Heat oil from anchovy fillets in heavy large deep skillet over medium-high heat. Add chorizo and cook until beginning to brown, stirring sausage often, about 4 minutes. Add anchovy fillets and garlic; stir 1 minute. Add crushed tomatoes, pitted green olives, drained capers, smoked paprika, and dried oregano. Simmer tomato sauce 5 minutes to blend flavors. Season sauce to taste with salt and pepper.
Meanwhile, cook spaghetti in boiling salted water until just tender but still firm to bite. Drain pasta; divide among plates. Top with sauce.
