This Italian classic is delish and gets dinner on the table in no time. Don't let any anchovy reservations scare you... they're indispensable in this recipe, and any intense fishiness disappears, heightening all the other flavors.
Ingredients
3 tablespoons extra-virgin olive oil
2 large cloves of garlic, peeled and thinly sliced
4 anchovy fillets, rinsed if packed in salt
3 tablespoons Big Picture Wild Foraged Capers
1/2 teaspoon crushed red pepper flakes or more to taste
3/4 cup Big Picture kalamata olives, pitted or whole
2 large cloves of garlic, peeled and thinly sliced
4 anchovy fillets, rinsed if packed in salt
3 tablespoons Big Picture Wild Foraged Capers
1/2 teaspoon crushed red pepper flakes or more to taste
3/4 cup Big Picture kalamata olives, pitted or whole
3 tablespoons Big Picture kalamata olive mother brine
1 28-ounce can whole tomatoes
Freshly ground black pepper to taste
1 pound spaghetti, linguini, or other long pasta
2 tablespoons chopped fresh parsley optional, for garnish
1 28-ounce can whole tomatoes
Freshly ground black pepper to taste
1 pound spaghetti, linguini, or other long pasta
2 tablespoons chopped fresh parsley optional, for garnish
Ingredients
- Bring a large pot of water to a boil.
- While you wait for the water to boil, make the sauce. Heat the olive oil in a large deep skillet or saucepan over medium heat. Stir in the garlic and sauté until fragrant and lightly golden, about 1 minute. Add the anchovies and stir until they melt and disintegrate into the oil.
- Stir in the capers, crushed red pepper flakes, and olives and sauté for 1 more minute, or so. Pour in the canned tomatoes and quickly help crush them down with a wooden spoon or spatula. Raise heat to medium-high and cook, stirring occasionally until tomatoes break down and sauce has thickened slightly, about 10 minutes. Season with freshly ground pepper, to taste.
- Once water is boiling, add two tablespoons of salt along with the pasta. Cook, stirring occasionally, until pasta is al dente, about 2 minutes less than directed on the package.
- Drain the pasta, and transfer into the sauce. Toss the pasta in sauce until throughly coated. Garnished with fresh chopped parsley, if available.