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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This spicy dish has bold flavors using items from my pantry. I learned this trick for pitting olives: Place the back of your hand on the flat side of the knife against the olive, then give it a hard press to lightly smash it. —Nicolette Manescalchi, Minneapolis Ingredients:
1 teaspoon extra-virgin olive oil |
3 canned anchovy fillets, chopped (about 1/4 ounce) |
4 garlic cloves, minced |
1/2 teaspoon crushed red pepper |
1/3 cup vodka |
1/2 cup chopped pitted kalamata olives |
1 (28-ounce) can crushed tomatoes, undrained |
1 (14.5-ounce) can diced tomatoes, drained |
1/4 cup (1 ounce) grated fresh parmesan cheese |
1/2 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
8 cups hot cooked linguine (about 1 pound uncooked pasta) |
1/3 cup (1 1/2 ounces) grated fresh parmesan cheese |
Directions:
1. Heat oil in a large saucepan over medium heat. Add anchovies to pan; cook 1 minute. Add garlic; cook 30 seconds. Add red pepper; cook 30 seconds. Add vodka; cook 1 minute. Add olives, crushed tomatoes, and diced tomatoes to the pan; bring to a boil. Reduce heat, and stir in 1/4 cup Parmesan cheese, salt, and black pepper.
2. Combine tomato mixture and pasta in a large bowl; toss well. Arrange about 1 1/4 cups pasta mixture on each of 8 plates; sprinkle each serving with 2 teaspoons cheese.
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