Spaghetti alla pescatore

Yield: 6 Servings

Measure Ingredient
1 \N Clove Garlic
½ cup Olive Oil
6 \N Anchovies
16 ounces Can Tomatoes -- (peeled)
2 \N Inch Slice Red Pepperoni
2 tablespoons Capers
½ teaspoon Paprika
1 pounds Noodles
½ cup Parsley -- finely chopped

In a large skillet, brown the garlic in olive oil over low heat.

Discard garlic. Mash the anchovies and cook in oil for 1 minute, then add tomatoes, pepperoni, capers and paprika. Simmer, uncovered, for 20 minutes. Meanwhile cook the pasta in salted water until al dente.

Drain thoroughly and toss with the sauce. Sprinkle with parsley and serve at once.

Serves 6.

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