Spaghetti with tomato sauce is the oldest thing on the menu, yet, it can still be exciting with a twist. Whatever recipe of tomato sauce that you dug up from your ancestor’s grave should work fine, but I make mine with simply olive oil, garlic, fresh thyme, but most importantly, seasoned with fish sauce with a good pinch of sugar. I reduce it down by 1/2 because thick tomato sauces agree with me.
Then in another small pot, I shave 5 cloves of garlic using a truffle shaver and performed the same task with equal amount of pitted green olives, welcoming the irregular shapes and broken pieces as they add a rustic character to an intuitive homey dish. Two fillets of anchovies and enough extra virgin olive oil to flood all the ingredients later, I set the small pot over medium heat and fry until the garlics and olives become shriveled and slightly browned. I immediately transfer everything into a bowl to escape the possibility of over-browning, and added a pinch of chili flakes to celebrate.
Let your spaghetti that is still slightly under-cooked finish cooking inside the tomato sauce, allow proper introduction and chemistry between the two before pushing them onto the stage. Then spoon the garlic-olive oil over the top, salty crispy and all that, and a few opened fresh cherry tomatoes with flakey sea salt to add juice and coolness. Grated parmesan cheese, don’t forget that.