You may also like
Categories:Viewed: 68 - Published at: 4 years ago
Ingredients
- 8-12 fillets anchovy in olive oil
- 3 plump garlic cloves, peeled and minced
- 1/2 teaspoon dried marjoram (optional)
- Pinch red pepper flakes (optional)
- Olive oil from anchovies + extra virgin olive oil to equal 1/2C
- 28 ounces whole peeled tomatoes, drained and broken up into pieces by squeezing with your hands or chopping with a knife
- 1 cup briny olives, cut in 1/2 lengthwise
- 1/4 cup capers, drained
- 1 lemon (a Meyer lemon, if possible), cut into 8 wedges
- 1 pound Penne rigate
Method
- Add the anchovies, the olive oil from the anchovy jar and the extra virgin oil to a large skillet. Heat to medium low and cook for 10 minutes, breaking up the anchovies with a spatula until they 'melt' into a paste. Avoid letting the anchovy bits crisp.
- Add the garlic (and the pepper and marjoram if you're using them) and cook for 5 more minutes. If the ingredients in the skillet start to brown, turn down the heat.
- Add the tomatoes carefully to the skillet (the hot oil may splatter). Bring to a boil and then simmer the sauce for 20 minutes.
- Bring a pot of water to boil, and cook the penne according to package directions
- Add the olives and capers to the sauce. Simmer for another 10 minutes. Squeeze each lemon wedge and add it to the sauce, then simmer for another few minutes.
- Drain the pasta and stir it into the sauce. Serve with grated parmesan at the table.
