| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pasta, Capers |
1 |
Servings |
INGREDIENTS
| 1/3 |
c |
Plus 2 Tb extra-virgin olive oil |
| 6 |
|
Anchovy filets; chopped |
| 1/2 |
ts |
Finely chopped garlic |
| 3 |
c |
Canned whole peeled tomatoes with their juice; coarsely chopped |
|
|
Salt |
| 2 |
ts |
Coarsely chopped fresh oregano or 1/2 tsp dried |
| 2 |
tb |
Capers |
| 8 |
|
Black olives; pitted and julienned, up to 10 |
INSTRUCTIONS
Put all but 1 tablespoon of the olive oil and all the anchovies in a large
skillet over a low heat and cook, stirring with a wooden spoon, until the
anchovies dissolve. Add the garlic and cook for about 15 seconds, taking
care not to brown it. Raise the heat to medium-high and add the tomatoes
with a pinch of salt. When the sauce comes to a boil, turn the heat down
and simmer until the tomatoes have reduced and separated from the oil:
20-40 minutes depending on the size of the skillet. Remove from the heat
and set aside. You can prepare the sauce ahead of time up to this point and
refrigerate it.
Bring 4 quarts of water to a boil in a large saucepan or pot, add 1
tablespoon of salt and the pasta, stirring until the strands are submerged.
When the pasta is halfway done, return the skillet with the sauce to a
medium heat, adding the oregano, capers and olives. When the pasta is
cooked "al dente", drain and toss with the sauce in the skillet over a low
heat, adding the remaining tablespoon of olive oil. Taste for salt and
serve at once.
NOTES : For 1 lb dried, store-bought pasta
Posted to KitMailbox Digest by J Pellegrino <gigimfg@ix.netcom.com> on May
26, 1998
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