Meaning “hooker’s pasta”, this dish is like its namesake- spicy, fast, and cheap. Yes it has anchovies, but it’s not a prevalent flavor. You must use them or dish isn’t the same. Even my wife who HATES anchovies loves this dish.
Ingredients:
2 tblsp extra virgin olive oil
5 cloves garlic, chopped fine or mashed
1 tin flat anchovy fillets packed in oil, drained
½- ¾ tsp crushed red pepper flakes (depending on how hot you want it)
3 tblsp capers
1-15 oz can crushed tomatoes
1-15 oz can diced tomatoes (I like the fire roasted kind for this)
1 pound pasta of your choice- spaghetti or linguine are most common but a short pasta like penne can work as well
Chopped parsley and cheese for garnish
While the water to cook the pasta is getting up to a boil, heat the oil in a skillet over medium heat. Add the anchovies and sauté for 1 minute before adding the garlic. Sauté for 2 minutes then add the capers, red pepper flakes, and tomatoes. Bring to a boil then reduce heat to medium-low or low (depending on how hot your stove is) and simmer while pasta cooks.
Add pasta to boiling water and cook till al dente (firm but not chewy). Add ¼ cup of the water from the pasta pot to the sauce before draining pasta. Stir the pasta into the sauce and toss together. Top with chopped parsley and parmesan cheese.
Serve with bread and a mixed green salad. If you want to add a meat to the dish, top with grilled Italian sausages, pork chops, or shrimp.
Enjoy!
Dave
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