| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Seafood, Spice mix | 1 | Servings | |
INGREDIENTS
| 2 | T | Olive oil |
| 3 | Cl Garlic, minced | |
| 2 | oz | Anchovies, drained |
| 6 | c | Tomatoes, peeled pureed |
| 1 | c | Green olives, pimiento-stuff |
| 1/2 | c | Black olives, chopped |
| 2 | T | Capers |
| 1 | t | Basil leaves, crumbled |
| 1/4 | t | Hot pepper flakes, or to tas |
| 1/4 | c | Chopped parsley |
| 1 1/2 | lb | Vermicelli |
INSTRUCTIONS
Heat the oil in a large heavy saucepan and saute the garlic until pale gold in color. Add the anchovies and stir, breaking them apart with the back of a wooden spoon. When the anchovies have dissolved, add the tomatoes and bring quickly to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally. Stir in green and black olives, capers, basil and hot pepper flakes to taste. Bring to a steady, gentle simmer and cook for 15 minutes. Adjust seasonings. Stir in the parsley and cook until the sauce has thickened. Cook the vermicelli according to directions until al dente. Drain. Toss with enough of the sauce to coat the pasta well. Serve any remaining sauce on the side. Serves 6-8. Recipes sent to me from Bill, wight@odc.net
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Nutrition (calculated from recipe ingredients)
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Calories: 3442
Calories From Fat: 360
Total Fat: 41g
Cholesterol: 10.3mg
Sodium: 4656.9mg
Potassium: 2839.6mg
Carbohydrates: 685.3g
Fiber: 22.2g
Sugar: 48.6g
Protein: 92.1g