Yield: 4 servings
|1 pounds||Spaghetti, linguini, or|
|Other pasta of your choice|
|2 cans||Peeled italian tomatoes|
|¼ cup||Olive oil|
|⅛ teaspoon||Dried red pepper flakes|
|½ cup||Tiny black Nicoise olives|
|¼ cup||Drained capers|
|4 cloves||Garlic, peeled and minced|
|8||Anchovie filets, chopped|
|½ cup||Chopped parsley|
1. Bring 4 quarts water to a boil; add salt and stir in spaghetti.
Cook until tender but still firm. Drain, and transfer to heated plates.
2. While spaghetti is cooking, drain the tomatoes, cut them cross- wise into halves, and squeeze out as much liquid as possible. Combine tomatoes and olive oil in a skillet and bring to a boil. Keep the sauce at a full boil and add remaining ingredients except pasta, one at a time, stirring frequently. 3. Reduce heat and continue to cook for a few minutes, or until sauce has thickened to your liking. Serve immediately over hot pasta and garnish with additional parsley.
Source: The Silver Palate Cookbook