Prep 30 mins
Cook 10 mins
Simple to make, great tasting, and can easily span the distance between quiet dinners at home and upscale dinner parties. I find that the olives make the biggest difference between good and great with this dish. Get the salt cured, black wrinkly olives for this dish by all means (easily found at Mediterranean, Arab, or Persian markets). And don't be scared by anchovies. They are integral to this dish and yet, most people would be hard pressed to name them as an ingredient. A quick soak in milk and rinsing transforms the anchovy. I like Mediterranean sourced anchovies packed in jars with olive oil. And lastly, use a fairly substantial or hearty pasta (I like campanelle) to complement the full bodied flavor.
- 1⁄4 cup olive oil
- 3 large garlic cloves, minced
- 1⁄2-1 teaspoon crushed red pepper flakes, depending upon preference
- 1⁄2-1 cup oil-cured black olive, pitted and chopped, depending upon olive strength
- 6 anchovy fillets, soaked in milk a few minutes, rinsed, and drained
- 1 teaspoon fresh oregano or 1⁄2 teaspoon dried oregano
- 1 1⁄2 lbs fresh tomatoes, peeled, seeded, and coarsely chopped or 2 (14 ounce) cans tomatoes, undrained
- 3 tablespoons fresh parsley, minced
- 2 tablespoons capers, rinsed and coarsely chopped
- 1 lb boneless skinless chicken breast, cooked and shredded
- 1 lb pasta, preferably hearty like campanelle and penne, cooked as directed for al dente
- Heat olive oil in a large skillet or medium sauce pan. Medium to medium high heat.
- Add garlic and dried chili pepper. Sauté for about 1 minute.
- Add olives, anchovies, and oregano to the pan. Stir for a minute.
- Note - now is a good time to start cooking your pasta.
- Add tomatoes.
- Simmer uncovered until tomatoes break down and sauce forms. Stirring occasionally. Continue until sauce thickens to your liking (5-10 minutes).
- Add shredded chicken and stir until simmer returns.
- Remove from heat and stir in the parsley and capers.
- Serve mixed with or spooned over cooked pasta.