Spaghetti sauce with anchovies, olives, and capers
Wendy Gade
ingredients
- 1 small (14-16 oz) can crushed tomatoes
- 4 cloves of garlic, halve
- 4 or 5 anchovy filets, chopped
- 3 tablespoons of olive oil
- 10-12 black olives coarsley chopped
- 2 tablespoons of capers, soaked and drained
- 2 tablespoons Italian parsley, chopped
- 1/2 to 1 small red chili or some dried red chili
- 1 lb spaghetti
directions
- 1
Set aside some of the olives, parsley, and capers as a garnish.
- 2
In a deep pan slightly brown the garlic in hot oil. Add the anchovies, and crush to a paste with a fork.
- 3
Add the tomatoes, olives, capers, and the chili. Cook over medium heat for 10 minutes, stirring occassionally.
- 4
Add parsley and cook for a couple minutes more.
- 5
Cook the pasta and drain.
- 6
Cheese is not usually served with this.
Source: Linda Croff
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