Ingredients -
1/3 cup extra virgin olive oi
5 anchovy fillets - chopped
5 nice sized cloves of garlic –
minced
hot red
pepper flakes - enough to make it interesting but don’t over due it
2 Pints grape tomatoes
1 tablespoon fresh oregano -
chopped or 1 tsp dry
1 handful fresh flat leaf
parsley - chopped
2 tablespoons large capers
preferably in salt (rinsed)
15 black olives (Kalamata are the best) - pitted
and cut in half
salt – just a little because the other ingredients are salty
1 box spaghetti or linguine
Procedure -
Put olive oil and anchovies in a large skillet and cook over medium-low heat,
stirring with a wooden spoon, until the anchovies dissolve - about 5 min.
Add the garlic and pepper flakes and cook until the garlic
just starts to turn color - about 1-2 min - don’t overcook the garlic.
Add the tomatoes, oregano and parsley and a little salt and
raise the heat to med-high. After the
tomatoes come to a boil and start to melt down, reduce the heat and simmer covered for about 30-40
min.
Cook the pasta
When the pasta is almost done, add the capers and olives to
the sauce and blend in.
Drain the pasta and toss with the sauce. Drizzle a little olive oil over it.
Note - Grated cheese is not typically used with this sauce.
