2 T extra virgin olive oil
½ diced yellow onion
3 cloves minced garlic
1 anchovy fillet
Pinch of red pepper flakes (omit or to taste)
1 T tomato paste
Pinch of brown sugar
1 basket grape tomatoes
3 C high quality, low sodium vegetable stock
8 oz. spaghetti pasta
4 oz. goat cheese, crumbled
1 T capers, chopped
¼ C pitted kalamata olives
Salt and pepper
1/3 packed C thinly sliced basil + additional for garnish
Heat a 12” skillet with 2Tbsp. olive oil over medium heat. Add onions, garlic, and anchovy. Cook until onion is translucent, add garlic is fragrant. Add tomato paste, pinch of sugar and crushed red pepper and cook 1 minute more.
Add grape tomatoes and stock and bring to a boil. Add pasta, taking care to lay it flat in the skillet. Return to boil, turning pasta frequently to keep it from sticking together. Cook until pasta is al dente and sauce coats the pasta well. *Add additional water if sauce is thickening too quickly.
Remove from heat and add olives, capers, slivered basil and goat cheese. Toss lightly to incorporate. Garnish with additional chopped basil and serve.