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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 16 |
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from foodtv Ingredients:
2 tablespoons extra virgin olive oil, 2 turns around the pan |
4 -6 cloves garlic, chopped |
1 can flat anchovy fillet, drained |
1/2 teaspoon crushed red pepper flakes |
20 oil-cured black olives, cracked away from pit and coarsely chopped |
3 tablespoons capers, cracked |
1 (32 ounce) can chunky style crushed tomatoes |
1 (14 1/2 ounce) can diced tomatoes, drained |
a few grinds black pepper |
1/4 cup flat leaf parsley, a couple of handfuls,chopped |
1 lb spaghetti, cooked to al dente (with a bite) |
crusty bread, for mopping |
grated parmigiano-reggiano cheese or romano cheese, for passing,optional |
Directions:
1. Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper.
2. Saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good!
3. Add olives, capers, tomatoes, black pepper, and parsley.
4. Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.
5. Toss sauce with cooked pasta.
6. Pass bread and cheese at the table and serve with a simple salad of mixed bitter greens dressed with oil and vinegar, salt, and pepper.
7. Cook's Note: Get your olives from the bulk bins in the market, rather than buying a jar.
8. The unit price is always much less per pound and you can get just what you need for each recipe.
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