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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Named after the Italian ladies of the night, this sauce goes well with any type of spaghetti. Ingredients:
8 ounces pasta |
1/2 cup olive oil |
3 cloves garlic, minced |
2 cups chopped tomatoes, pushed through a sieve |
4 anchovy filets, rinsed and chopped |
2 tablespoons tomato paste |
3 tablespoons capers |
20 greek olives, pitted and coarsely chopped |
1/2 teaspoon crushed red pepper flakes |
Directions:
1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
2. Heat oil in a skillet over low heat; cook garlic in oil until golden. Add sieved tomatoes, and cook 5 minutes. Stir in anchovies, tomato paste, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally.
3. Toss pasta with sauce, and serve.
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