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extra-virgin olive oil garlic anchovy Italian plum tomatoes black olives capers oregano red pepper salt parsley linguine Parmesan
Viewed: 59 - Published at: 4 years agoIngredients
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons finely minced garlic
- 1 can (2 ounces) anchovy fillets, undrained
- 1 can (35 ounces) Italian plum tomatoes, drained and crushed
- 1/2 cup pitted black olives (preferably imported), coarsely chopped
- 1 tablespoon drained tiny capers
- 1/4 teaspoon dried oregano
- Pinch of dried red-pepper flakes
- Salt and pepper, to taste
- 2 tablespoons chopped fresh parsley
- 12 ounces dried linguine, cooked according to package directions
- Freshly grated Parmesan (optional)
Method
- 1.
- Combine the oil, garlic, and anchovies in a small bowl; mash into a paste.
- 2.
- Place the paste in a saucepan along with the tomatoes, olives, capers, oregano, and red-pepper flakes.
- Bring to a boil, reduce heat and simmer, uncovered; stirring occasionally, cook until slightly thickened, about 20 minutes.
- Season with salt and pepper and stir in the parsley.
- (Makes about 4 cups of sauce.)
- 3.
- Serve the pasta in shallow bowls, topped with the sauce.
- Pass the Parmesan!
