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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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from Jamie Oliver, 2006 This sauce is tomatoey, briney, and kind of an acquired taste. For lovers of anchovies and capers only!!!!! NOTE: I differ from Jamie with regards to the tomatoes, I puree the entire can - not till completely smooth - because I like the thickness of the whole tomatoes in tomato puree Ingredients:
1 lb spaghetti (no. 8 noodles) |
2 garlic cloves, minced |
1/2 cup capers, drained and rinsed (if packed in salt, if brined, just drain) |
1 cup kalamata olive, pitted |
12 anchovy fillets, chopped |
1 tablespoon crushed red pepper flakes (3 small dried red chilies, crumbled) |
1 tablespoon dried oregano |
1/4 cup extra virgin olive oil |
2 (14 ounce) cans whole tomatoes, drained and chopped |
1/2 cup basil leaves, fresh |
1 teaspoon sea salt |
Directions:
1. Cook spaghetti in salted water, drain (spaghetti usually takes 7-8 minutes for al dente).
2. In a large skillet or saute pan, fry the garlic, capers, olives, anchovies, chile, and oregano in some of the olive oil on medium low until the anchoves have mostly melted - you do not want to burn your garlic.
3. Add the tomatoes and cook 4 to 5 minutes.
4. Add spaghetti and toss together - garnish with basil.
5. NOTE: I add my basil while the sauce is cooking and I turn this waaaaaay down to love and simmer for about 10 minutes before adding my spaghetti.
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