| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Cyberealm, Mom’s best, Italian |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Spaghetti, linguini, or |
|
|
Other pasta of your choice |
| 2 |
cn |
Peeled italian tomatoes |
| 1/4 |
c |
Olive oil |
| 1 |
ts |
Oregano |
| 1/8 |
ts |
Dried red pepper flakes |
| 1/2 |
c |
Tiny black Nicoise olives |
| 1/4 |
c |
Drained capers |
| 4 |
cl |
Garlic, peeled and minced |
| 8 |
|
Anchovie filets, chopped |
| 1/2 |
c |
Chopped parsley |
| 2 |
tb |
Salt |
INSTRUCTIONS
1. Bring 4 quarts water to a boil; add salt and stir in spaghetti.
Cook until tender but still firm. Drain, and transfer to heated
plates.
2. While spaghetti is cooking, drain the tomatoes, cut them cross-
wise into halves, and squeeze out as much liquid as possible. Combine
tomatoes and olive oil in a skillet and bring to a boil. Keep the
sauce at a full boil and add remaining ingredients except pasta, one
at a time, stirring frequently.
3. Reduce heat and continue to cook for a few minutes, or until
sauce has thickened to your liking. Serve immediately over hot
pasta and garnish with additional parsley.
Source: The Silver Palate Cookbook
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber2.zip
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