Yield: 4 servings
Measure | Ingredient |
---|---|
1 pounds | Spaghetti, linguini, or |
\N \N | Other pasta of your choice |
2 cans | Peeled italian tomatoes |
¼ cup | Olive oil |
1 teaspoon | Oregano |
⅛ teaspoon | Dried red pepper flakes |
½ cup | Tiny black Nicoise olives |
¼ cup | Drained capers |
4 cloves | Garlic, peeled and minced |
8 \N | Anchovie filets, chopped |
½ cup | Chopped parsley |
2 tablespoons | Salt |
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