1 lb spag or ling
1 Tb olive oil
6 med cloves garlic, minced
1/2 tsp red pepper flakes
10 anchovies
1 28 oz. can Italian plum tomatoes and juice (chopped)
3 Tb. capers, drained
1/2 c. kalamata lives, pitted and coarsely chopped
2 Tb. coarsely chopped parsley
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Cook pasta
While pasta cooks, heat oil in large skillet over medium heat, add garlic, red pepper & anchovies.
Cook, stirring until aromatic 1 -2 minutes. Add tomatoes and juice, capers, and olives. Bring to a boil. Lower heat to a simmer and cook, stirring frequently, until slightly thickened, about 5 minutes.
Stir pasta into sauce. Cook, stirring until sauce clings to pasta, about 2 minutes. Stir in parsley. Serve immediately.
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