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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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After opening anchovies, always keep them refrigerated, or they become mushy. Use as necessary. Freshly grated cheese may be frozen until needed. Ingredients:
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) |
Directions:
1. 1. Combine the oil, garlic, and anchovies in a small bowl; mash into a paste.
2. 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. 3. Serve the pasta in shallow bowls, topped with the sauce. Pass the Parmesan!
4. Per serving (without the Parmesan): 430 calories, 63 g carbohydrates, 15 g protein, 15 g fat, 10 mg cholesterol. Nutritional analysis provided by New Wellness, Richmond, Va.
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