- 4
0/5
(0 Votes)
Ingredients
- 1 lb spaghetti or linguine
- 3 T olive oil
- 6 medium cloves garlic, minced
- 1/2 t crushed red-pepper flakes
- 10 anchovies, crushed
- 1 28oz can Italian plum tomatoes, seeded, chopped and strained, reserving juice
- 3 T capers, drained
- 1/2 cup kalamata olives (3 oz) pitted and coarsely chopped
- 2 T coarsely chopped fresh flat-leaf parsley
Preparation
Step 1
Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, about 12 minutes. Drain
While pasta is cooking, heat oil in a large skillet over medium heat. Add garlic, red-pepper flakes, and anchovies. Cook, stirring until aromatic about 1 to 2 minutes. Add tomatoes reserved 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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