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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ideveloped this recipe 8 years ago and named it after an Italian friend of mine. I had Pietro try my recipe and he loved it, said it was better than what he had in Italy, (a very nice compliment). Ingredients:
1/2 cup extra virgin olive oil (divided) |
1 small onion, finely chopped |
4 cloves garlic, finely chopped |
1 medium yellow sweet pepper, seeded and chopped small |
1 medium sweet red pepper, seeded and chopped small |
1/2 teaspoon hot red pepper flakes |
1 cup oil-cured black olive, remove pits and discard |
1/4 lb pancetta, chopped small |
1/4 lb extra hot capacollo, chopped small |
1 1/2 ounces canned anchovies |
1/2 cup chopped fresh parsley |
12 ounces linguine or 12 ounces fettuccine pasta or 12 ounces make your own fresh pasta (preferred) |
3 tablespoons finely chopped fresh parsley |
1/2 cup freshly grated parmigiano-reggiano cheese |
Directions:
1. In a large frying pan on medium heat, add 1/4 cup of olive oil, onion, garlic and brown lightly, about 6 to 8 minutes; DO NOT BURN.
2. Add sweet yellow and red peppers, red hot pepper flakes and cook on medium heat for 10 minutes, stirring occasionally.
3. Chop pitted olives and add to frying pan and mix.
4. Add remaining 1/4 cup of olive oil, pancetta, cappicollo and cook on medium-high heat for another 8 to 10 minutes, stirring occasionally.
5. Add anchovies and chopped fresh parsley, stir well and cook on medium-high heat for 5 minutes longer.
6. Adjust seasonings to taste.
7. Meanwhile, in a large cooking pot or a pasta pot, fill 3/4 full with water and bring to a rolling boil.
8. Add 2 tablespoons of olive oil and 1 tablespoon of salt.
9. Add dry pasta and cook according to package directions.
10. If using fresh pasta, cook for 6 to 8 minutes, el dente'.
11. Drain pasta well and transfer to a large mixing bowl.
12. Add cooked sauce in amounts to your liking and toss well to coat.
13. Sprinkle with freshly grated Parmigiano Reggiano cheese and toss lightly to coat.
14. Sprinkle each serving with chopped parsley.
15. Refrigerate any unused sauce in a container with lid.
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