Recipe

A A A

• 1/4 cup olive oil
• 3 large garlic cloves, minced
• 1/2-1 tsp crushed red pepper flakes , depending upon preference
• 1/2-1 cup oil-cured black olive, pitted and chopped , depending upon olive strength
• 6 anchovy fillets, soaked in milk a few minutes, rinsed, and drained
• 1 tsp fresh oregano
• 1 1/2 lbs fresh tomatoes, peeled, seeded, and coarsely chopped
• 3 tbsp fresh parsley, minced
• 2 tbsp capers, rinsed and coarsely chopped
• 1 lb boneless skinless chicken breast, cooked and shredded
• 1 lb pasta , preferably hearty like campanelle and penne , cooked as directed for al dente

• 1 Heat olive oil in a large skillet or medium sauce pan. Medium to medium high heat.
• 2 Add garlic and dried chili pepper. Sauté for about 1 minute.
• 3 Add olives, anchovies, and oregano to the pan. Stir for a minute.
• 4 Note - now is a good time to start cooking your pasta.
• 5 Add tomatoes.
• 6 Simmer uncovered until tomatoes break down and sauce forms. Stirring occasionally. Continue until sauce thickens to your liking (5-10 minutes).
• 7 Add shredded chicken and stir until simmer returns.
• 8 Remove from heat and stir in the parsley and capers.
• 9 Serve mixed with or spooned over cooked pasta.