Serving: 4-6

Ingredients:

Kosher or fine sea salt
1 pound Mountain High Organics Spaghetti
3 tablespoons olive oil, plus more for serving
1 tablespoon anchovy paste
3 large garlic cloves, minced
1 tablespoon chopped Calabrian chilies
2 pints cherry or grape tomatoes, cut in half
1 tablespoon dried Italian seasoning
½ teaspoon freshly ground black pepper
3 tablespoons double-strength tomato paste
1 (24 ounce) jar marinara sauce
½ cup pine nuts, lightly toasted
1 cup golden raisins
1 cup Kalamata olives, chopped
¼ cup fresh parsley, chopped, plus more for serving
½ cup grated Pecorino Romano cheese

Directions:

Bring a large pot of salted water to boil. Cook the spaghetti according to the package directions, save about 1 cup of the pasta water, drain the spaghetti, rinse with hot water, and set aside.

Meanwhile, make the sauce. Heat the olive oil in a large skillet. Add the anchovy paste, garlic, and Calabrian chiles and cook, stirring, for 2 – 3 minutes or until very fragrant. Add the cherry tomatoes, Italian seasoning, 1 teaspoon salt, and pepper, and cook until they start to break down, about 5 minutes. Add the tomato paste and cook, stirring for 2 minutes. Add the tomato sauce, bring to a boil, and cook, uncovered for 10 minutes. Add the pine nuts, raisins, and olives and cook, uncovered for another 10 minutes. Taste, add salt and pepper if needed. Add the spaghetti to the sauce and stir to coat. Add some pasta water if needed to thin the sauce.

Serve the pasta with chopped parsley, a drizzle of olive oil, and grated cheese.