| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Spaghetti |
2 |
Servings |
INGREDIENTS
| 4 |
|
Garlic cloves, minced |
| 1/2 |
ts |
Dried hot red pepper flakes |
| 1/4 |
c |
Olive oil |
| 1/3 |
c |
Minced fresh parsley leaves |
| 4 |
|
Drained canned Italian tomatoes, chopped fine, including 1/3 |
| 1 |
c |
The juice |
| 4 |
|
Flat anchovy fillets, drained and minced |
| 6 |
|
Mediterranean-style brine-cured black olives, minced |
| 2 |
ts |
Drained bottled capers |
| 1/2 |
lb |
Spaghetti |
| 2 |
tb |
Freshly grated Romano or Parmesan |
INSTRUCTIONS
In a skillet cook the garlic and the red pepper flakes in the oil over
moderately low heat, stirring, for 20 seconds, stir in the parsley, and
cook the mixture for 10 seconds. Add the tomatoes with the juice and cook
the mixture over moderate heat for 1 minute. Add the anchovies, the olives,
and the capers and cook the sauce, stirring, for 2 minutes. In a kettle of
boiling salted water cook the spaghetti until it is al dente, drain it, and
in a bowl toss it with the sauce. Sprinkle the pasta with the Romano.
Serves 2 to 4.
Start timing when ingredients begin to sizzle. I use a cleaver to mince
ingredients; I mince the anchovies and olives together. I chop the capers
if they are large (approx .75mm) and leave them whole if they are small. If
I use bottled capers it is very important to drain (I squeeze them) the
capers, else they overpower everything; if I use salt packed capers I soak
them in a strainer suspended in water to remove much of the salt. 1
tablespoon of garlic (minced) seems to do the trick "OK".
Recipe by: Grace Adams Posted to Kitmailbox by GAdams1350@aol.com on Apr
28, 1997
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