| Cuisine: Italian | Type: Main Course | Serves: 4 |
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Source:
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Cook's Illustrated |
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Attributes:
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Quick and Easy, Healthy |
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Comments:
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Serving Suggestions:
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Ingredients:
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4 garlic cloves, minced Salt 1 pound spaghetti extra-virgin olive oil (optional) 2 tbs. olive oil 1 tsp. red pepper flakes 4 tsp. minced anchovy fillets (about 8 fillets) 1 (28 oz) can diced tomatoes, drained, 1/2 cup juice reserved 3 tbs. capers, rinsed 1/2 cup black olives, pitted and chopped course 1/4 cup minced fresh parsley leaves |
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Instructions:
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1. Bring 4 quarts water to rolling boil in large pot. Meanwhile, mix garlic with 1 tbs water in a small bowl and set aside. When water is boiling, add 1 tbs salt and pasta; stir. 2. Immediately heat oil, garlic mixture, red pepper flakes, and anchovies in large skillet over medium heat. Cook, stirring frequently, until garlic is fragrant but not browned, 2 to 3 minutes. Stir in tomatoes and simmer until slighly thickened, about 8 minutes. 3. Cook pasta to al dente. Drain, then return to pot. Drizzle with a little extra-virgin olive oil for flavor, if desired. Add 1/4 cup reserved tomato juice and toss to combine. 4. Stir capers, olives, parsley into sauce. Pour sauce over pasta and toss to combine, adding more tomato juice to moisten, if necessary. Adjust seasonings with salt and serve immediately. |
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Related recipes:
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None |
2002-02-09