Sauce: In a large sauté pan with olive oil over medium heat add in the garlic and anchovies until lightly browned. Next add in the olives, capers, tomatoes, red pepper flakes and salt and pepper and simmer over low heat for 10-15 minutes.
Pasta: Make a 1/2 batch of homemade pasta, or you can simply cook pre-made store bought pasta. 2 pounds dry will serve 8 people.
To make pappardelle pasta with homemade dough, simply fold the dough over several times and slice it to your desired thickness. About 3/4” for pappardelle. Repeat the process until all the dough has been cut and toss it together with a little bit of flour and place on a sheet tray lined with parchment paper and sit for 20 to 30 minutes.
Cook the noodles in a large pot of boiling salted water until they are al dente, or slightly crunchy, strain them add them to the sauté pan with the sauce and toss. Season with salt and pepper.
Serve the pasta with fresh chopped parsley, basil and oregano, and grate on some parmesan cheese.
To Make Ahead: You can make this sauce up to 2 days ahead of time. Simply heat it in a pot over low heat 1 hour before serving it. Adjust the seasonings with salt and pepper.
To Reheat: Add your desired amount of sauce to a medium size pot and cook over low heat until hot. Adjust the seasonings with salt and pepper.
How to Store: Cover and keep the sauce cool in the refrigerator for up to 5 days.
How to Freeze: Cover and freeze the sauce for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
Remember the sauce will get better with time so the longer you can simmer on low heat the better it will taste.