| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Pasta, Italian |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 1 |
lg |
Garlic cloves, peeled |
| 6 |
|
Fillets of anchovies, drained |
| 3 |
|
Heaping teaspoons capers |
| 1/8 |
ts |
Crushed red pepper flakes |
| 20 |
|
Black kalamata olives, pitted |
| 1 |
sm |
Bunch fresh basil leaves |
| 28 |
oz |
Plum tomatos, drain, break up with hands |
| 1/2 |
c |
Finely chopped parsley |
| 12 |
oz |
Spaghetti or 1 lb. fresh pasta |
|
|
Grated parmesan or pecorino |
INSTRUCTIONS
1. Heat the olive oil over low heat in a large skillet. Add the garlic and
mashed anchovies, stir until almost dissolved, about 5 minutes.
2. Stir in the capers, red pepper and olives; cook 1 minute. Add the basil
and tomatoes; bring to a slow boil. Reduce the heat and simmer 10-12
minutes. Add a little of the reserved juice if the sauce seems too dry.
Remove from the heat and stir in the parsley.
3. Pour the sauce over the cooked pasta. Serve Parmesan on the side.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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