Mediterranean Pasta

By Nemo

Ingredients

• 1 1/2 lbs tomatoes (about 4-5 large ones)
• 12 green olives
• 8 anchovy fillets
• 2 md garlic
• 1 lb spaghetti, uncooked
• boiling salted water
• 1/2 cup olive oil
• 1 cup parsley (fresh); chopped
• 2 Tbs capers (optional); drained
• 4 tsp basil (fresh), or; chopped
• 1 tsp dried basil; crumbled
• 1 tsp dried oregano; crumbled
• 1 tsp dried red pepper flakes
• 1 tsp salt

Details

Servings 1

Preparation

Step 1

Place tomatoes in large saucepan with boiling water to cover, 60 seconds to loosen skins. Immediately drain tomatoes and rinse under cold running water. Peel, seed and chop tomatoes coarsely. Slice olives. Chop anchovies. Crush garlic through a press.

Cook spaghetti in large kettle of boiling salted water just until al dente, 8 to 12 minutes; drain well.

While spaghetti is cooking, heat oil in 10-inch non-corrosive skillet over medium-high heat. Add garlic; cook just until garlic begins to color, 45 to 60 seconds. Stir in tomatoes, parsley, capers, basil, oregano, salt and the pepper flakes.

Add olives and anchovies to skillet; cook over medium-high heat, stirring constantly until most of the visible liquid has evaporated and sauce is slightly thickened, about 10 minutes. Pour sauce over spaghetti in heated serving bowl. Toss lightly and serve immediately.