Spicy Pasta With Capers and Olives
Ready In: 1 hr
Serves: 6-8
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 1⁄2 ounces anchovy fillets
- 1 small yellow onion, chopped
- 4 garlic cloves, finely chopped
- 2 (28 ounce) cans whole Italian plum tomatoes, seeded and chopped (drained)
- 4 tablespoons tomato paste
- 1 cup dry white wine
- 4 tablespoons capers, drained ("whole" "or" coarsely chopped, as desired)
- 10 -15 kalamata olives, pitted and coarsely chopped
- 6 fresh basil leaves, chopped
- 1⁄2 teaspoon red pepper flakes (as desired)
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 1 lb spaghetti or 1 lb linguine or 1 lb vermicelli or 1 lb penne rigate or 1 lb fusilli
- freshly grated parmigiano-reggiano cheese or romano cheese
Directions
- Heat large skillet over medium-high heat.
- Add oil.
- When oil is hot, add the anchovies.
- Mash the anchovies in the olive oil and sauté for 45 seconds.
- Add the onion and sauté for 2 minutes, until tender.
- Add the garlic and sauté for another 2 minutes.
- Add the seeded, chopped tomatoes, tomato paste and wine.
- Bring to a boil and boil for 2 minutes.
- Reduce heat to medium and add capers, olives, basil, red pepper flakes, salt and pepper.
- Simmer, uncovered for 25 to 30 minutes, stirring occasionally, until thickened.
- Taste for seasoning and adjust spices accordingly.
- Cook the pasta according to package directions.
- Drain pasta and toss with sauce.
- (If sauce gets a little too thick, spoon in a little water from the pot you are cooking the pasta in).
- Sprinkle with grated cheese.
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