You may also like
Categories:Viewed: 100 - Published at: 4 years ago
Ingredients
- 4 anchovy fillets, drained, chopped, plus 1 tablespoon oil from can
- 1 pound fully cooked Spanish chorizo or smoked pork linguica sausage, cut into 1/3-to 1/2-inch slices
- 3 garlic cloves, chopped
- 1 28-ounce can crushed tomatoes with added puree
- 1 cup pitted green olives, halved
- 1/4 cup drained capers
- 1 tablespoon smoked paprika
- 2 teaspoons dried oregano
- 12 ounces spaghetti
Method
- Heat oil from anchovy fillets in heavy large deep skillet over medium-high heat. Add chorizo and cook until beginning to brown, stirring sausage often, about 4 minutes. Add anchovy fillets and garlic; stir 1 minute. Add crushed tomatoes, pitted green olives, drained capers, smoked paprika, and dried oregano. Simmer tomato sauce 5 minutes to blend flavors. Season sauce to taste with salt and pepper.
- Meanwhile, cook spaghetti in boiling salted water until just tender but still firm to bite. Drain pasta; divide among plates. Top with sauce.
