Our take on this dish, famously named for the fact that Italy's "ladies of the evening" quickly made it between clients, fast, easy and delicious
1 pound dried spaghetti, spaghettini, or linguine fini
2 teaspoons anchovy paste
1/2 teaspoon hot red-pepper flakes
1 tablespoon jarred chopped garlic
1/3 cup extra-virgin olive oil
1 jar Marinara sauce
1 cup jarred olive tempande
2 tablespoons drained capers
2 tablespoons dried basil
Optional 2 tablespoons lemon oil
Cook spaghetti in a pasta pot of boiling water until barely al dente.
While pasta boils, cook garlic, anchovy paste, red-pepper flakes, 1 tsp salt, and 1/2 tsp pepper in oil in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until fragrant and pale golden, about 2 minutes.
Add jar of marinara to garlic oil along with olive tempande and capers and simmer, stirring occasionally, until pasta is ready.
Drain pasta and add to sauce. Simmer, turning pasta with tongs, until pasta is al dente, about 2 minutes. Sprinkle with basil and lemon oil.
* Note for a touch of protein you can stir in canned tuna to the pasta.