You may also like
Categories:
olive oil garlic anchovy tomatoes red pepper Pasta capers Nicoise olives oregano basil parsley salt Parmesan
Viewed: 27 - Published at: 9 years agoIngredients
- 1 ounce olive oil
- 1 tablespoon minced garlic
- 3 anchovy fillets, chopped
- 2 pounds tomatoes, concassed (peeled, seeded, and cut into strips)
- 1/4 teaspoon red pepper flakes
- 6 ounces dry pasta, cooked al dente
- 1 tablespoon capers
- 2 tablespoons Nicoise olives, pitted
- 1/2 teaspoon fresh minced oregano
- 8 fresh basil leaves, torn into pieces
- 1 tablespoon minced fresh parsley leaves
- Salt and freshly ground black pepper
- Freshly grated Parmesan
Method
- In a saute pan, heat the olive oil.
- Add the garlic and saute 1 minute.
- Add the anchovy fillets, 1 1/2 pounds of the tomatoes, and red pepper flakes.
- Bring to a boil and lower to a simmer for 15 minutes.
- Add the cooked pasta, remaining 1/2 pound of tomatoes, capers, olives and oregano.
- Toss to mix and coat pasta with sauce.
- Turn off heat.
- Add the basil and parsley.
- Season to taste with salt and pepper.
- Divide onto 2 pasta plates and grate fresh Parmesan cheese.
- Serve immediately.
