Spaghetti alla pescatore
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Clove Garlic | |
| ½ | cup | Olive Oil |
| 6 | Anchovies | |
| 16 | ounces | Can Tomatoes -- (peeled) |
| 2 | Inch Slice Red Pepperoni | |
| 2 | tablespoons | Capers |
| ½ | teaspoon | Paprika |
| 1 | pounds | Noodles |
| ½ | cup | Parsley -- finely chopped |
Directions
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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