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extra-virgin olive oil garlic flat anchovy fillet red pepper oil capers chunky style crushed tomatoes black pepper flat leaf parsley crusty bread cheese
Viewed: 61 - Published at: a year agoIngredients
- 2 tablespoons extra virgin olive oil, 2 turns around the pan
- 4 -6 cloves garlic, chopped
- 1 can flat anchovy fillet, drained
- 1/2 teaspoon crushed red pepper flakes
- 20 oil-cured black olives, cracked away from pit and coarsely chopped
- 3 tablespoons capers, cracked
- 1 (32 ounce) can chunky style crushed tomatoes
- 1 (14 1/2 ounce) can diced tomatoes, drained
- a few grinds black pepper
- 1/4 cup flat leaf parsley, a couple of handfuls,chopped
- 1 lb spaghetti, cooked to al dente (with a bite)
- crusty bread, for mopping
- grated parmigiano-reggiano cheese or romano cheese, for passing,optional
Method
- Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper.
- Saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good!
- Add olives, capers, tomatoes, black pepper, and parsley.
- Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.
- Toss sauce with cooked pasta.
- Pass bread and cheese at the table and serve with a simple salad of mixed bitter greens dressed with oil and vinegar, salt, and pepper.
- Cook's Note: Get your olives from the bulk bins in the market, rather than buying a jar.
- The unit price is always much less per pound and you can get just what you need for each recipe.
