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• 1 Large (28 oz) can crushed tomatoess
• 4 Cloves of garlic, halved
• 5 Anchovy filets, chopped
• 3 Tbsp olive oil
• 2 Tbsp Italian parsley, chopped
• 1 Small red chili, chopped
• Salt
• 1 lb spaghetti or spaghettini
Set aside some of the olives, parsley and capers as a garnish. In a deep pan lightly brown the garlic in hot oil. Add anchovies, crush to a paste with a fork. Add the tomatoes, olives, capers and the chili, cook over medium high heat for 10 minutes, stirring occasionally. Add parsley and cook for a couple minutes more.
Cook the pasta. Drain well. In a warm serving bowl put the cooked and drained pasta, add the sauce, and mix thoroughly (you can also do this in your cooking pan if it is large enough). Some like to add a sprinkling of fresh chopped parsley at this point.
Cheese is not usually served with this dish.
Serve with a crisp green salad and garlic bread
• Serves 4 • |
