Ingredients:
- 6 anchovy fillets, chopped (note ( i used a 2 oz can of reese rolled anchovies with capers added. drained the anchovy oil fr)
- 1 (28 oz) can whole peeled italian roma tomatoes, coarsely chopped (do not drain! avoid regular tomatoes. they don'tsp hold up well in cooking, and tend to make your sauc)
- 8 -10 kalamata olives, pitted and julienned (purists use unpitted olives. i use pitted, as they're easier to work with. if you get the unpitted v)
Directions:
- Put all but 1 Tbs of the olive oil and the anchovies in a large skillet over a low heat and cook, stirring and mashing the anchovies until dissolved into a paste.
- Add the garlic and cook for about 30 seconds, taking care not to brown it (garlic gets bitter if browned).
- Raise the heat to a medium-high and add the tomatoes and juice, with a pinch of salt. When the sauce comes to a boil, turn the heat down and simmer until the tomatoes have reduced and separated from the oil. This will probably take 20-40 minutes.
- Remove from the heat and set aside. If you want, you can now refrigerate the sauce and save for the next day.
- Bring 4 quarts of water to a boil in a large pot, add 1 tbs of salt, and drop in the pasta all at once, stirring until the strands are submerged. If you have a smaller pot, you can use less than 4 quarts of water, but you must constantly stir the spaghetti for one minute.
- When the pasta is almost done, return the skillet with the sauce to a medium heat, adding the oregano, capers, and olives. Simmer 3-5 more mins, no more. Cooking too long after capers and olives have been added will make sauce taste less fresh and more salty. (Trust me.).
- When the pasta is cooked al dente, drain and toss with 1/2 cup of the sauce, to pre-flavour it and prevent it from sticking. Ladle pasta into serving dishes, taste sauce for salt, pour sauce over each serving bowl and serve at once.
- This dish is also great when served with penne or fusilli.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 128.72 Kcal (539 kJ) | ||
| Calories from fat | 126.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.02g | 22% | |
|---|---|---|---|
| Cholesterol | 4.95mg | 2% | |
| Sodium | 57.77mg | 2% | |
| Potassium | 10.61mg | 0% | |
| Total Carbs | 0.47g | 0% | |
| Sugars | 0.09g | 0% | |
| Dietary Fiber | 0.17g | 1% | |
| Protein | 0.81g | 2% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 0.1mg | 1% | |
| Calcium | 6.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 711.17 Kcal (2978 kJ) | ||
| Calories from fat | 696.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 77.44g | 22% | |
|---|---|---|---|
| Cholesterol | 27.35mg | 2% | |
| Sodium | 319.16mg | 2% | |
| Potassium | 58.61mg | 0% | |
| Total Carbs | 2.62g | 0% | |
| Sugars | 0.52g | 0% | |
| Dietary Fiber | 0.93g | 1% | |
| Protein | 4.47g | 2% | |
| Vitamin C | 2.8mg | 1% | |
| Iron | 0.6mg | 1% | |
| Calcium | 34.4mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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