1 can (35 ounces) Italian plum tomatoes, drained and crushed
1/2 cup pitted black olives, preferably imported, coarsely chopped
1 Tbsp drained tiny capers
1/4 tsp dried oregano
Pinch of dried red pepper flakes
salt and pepper to taste
2 Tbsp chopped fresh parsley
12 ounce dried linguine, cooked according to package directions
Freashly grated parmesan
Combine the oil, garlic, and anchovies in a small bowl; mash into a paste.
Place the paste in a saucepan along with the tomatoes, olives, capers, oregano and red pepper flakes. Bring to a boil, reduce heat, and simmer, uncovered; stirring occasionally, cook until slightly thickened, about 20 minutes. Season with salt and pepper and stir in parsley.
Serve pasta in shallow bowls, topped with the sauce. Pass the parmesan!
Add salad and crusty bread!
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