(yes, that means what you think it does)
this is an easy one:
1/3 cup olive oil
9 anchovies (you can use a half-pound of crisp bacon instead)
8 whole garlic cloves (use more; it's better with more)
1/4 teaspoon dried red pepper flakes
4 medium ripe tomatoes, chopped and seeded
(enough to make 3 cups of tomatoes) or
one 28-ounce can tomatoes, chopped, w/juice
ripe olives, pitted and halved
2 teaspoons capers, drained (leave these out, if you like)
5 garlic cloves, chopped
1/3 cup chopped fresh parsley
1 tablespoon chopped fresh basil
1/2 to 3/4 pound fresh pasta
Chopped fresh parsley
Heat the oil in a saute' pan or skillet. Add the anchovies
and whole garlic cloves. Cook until the garlic cloves brown
and the anchovies fall apart. Add the red pepper flakes and
cook a few seconds more. Add the tomatoes, olives, and capers.
Simmer for 30 minutes. Add the chopped garlic, parsley, and
basil to the sauce and simmer a bit longer. |
