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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Clipped from blog / who got it from Martha Stewart recipes. If you love garlic, salt & pasta this is a wonderfully aromatic and tasty dish. Don't be put off by the anchovies, they are in other foods you may already eat such as Caesar dressing and Worcestershire sauce! Ingredients:
kosher salt |
1 lb spaghetti (whole wheat is fine) or 1 lb linguine (whole wheat is fine) |
3 tablespoons olive oil |
6 medium garlic cloves, minced |
1/2 teaspoon red pepper flakes, crushed |
10 anchovies, crushed |
1 (28 ounce) italian plum tomatoes, seeded, chopped or 1 (28 ounce) can diced tomatoes |
3 tablespoons capers, drained |
1/2 cup kalamata olives or 3 ounces kalamata olives |
2 tablespoons flat leaf parsley, fresh and coarsely chopped |
Directions:
1. Bring a large pot of water to a boil.
2. Add salt and pasta, and cook until pasta is al dente, about 12 minutes. Drain.
3. While pasta is cooking, heat oil in a large skillet over medium heat. Add garlic, red-pepper flakes, and anchovies. Cook, stirring, until aromatic, 1 to 2 minutes.
4. Add tomatoes (undrained), capers, and olives. Bring to a boil.
5. Lower heat to a simmer, and cook, stirring frequently, until slightly thickened, about 5 minutes.
6. Stir pasta into sauce. Cook, stirring, until sauce clings to pasta, about 2 minutes. Stir in parsley.
7. This can be served right away, at room temperature or it can be made ahead and chilled.
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