Hotsy Pasta

Name: Hotsy Pasta
Ingredients: 3 tablespoons extra-virgin olive oil; 2 tablespoons finely minced garlic; 1 can (2 ounces) anchovy fillets, undrained; 1 can (35 ounces) Italian plum tomatoes, drained and crushed; 1/2 cup pitted black olives (preferably imported), coarsely chopped; 1 tablespoon drained tiny capers; 1/4 teaspoon dried oregano; Pinch of dried red-pepper flakes; Salt and pepper, to taste; 2 tablespoons chopped fresh parsley; 12 ounces dried linguine, cooked according to package directions; Freshly grated Parmesan (optional)

12 ingredients

10 steps

Ingredients

3 tablespoons extra-virgin olive oil
2 tablespoons finely minced garlic
1 can (2 ounces) anchovy fillets, undrained
1 can (35 ounces) Italian plum tomatoes, drained and crushed
1/2 cup pitted black olives (preferably imported), coarsely chopped
1 tablespoon drained tiny capers
1/4 teaspoon dried oregano
Pinch of dried red-pepper flakes
Salt and pepper, to taste
2 tablespoons chopped fresh parsley
12 ounces dried linguine, cooked according to package directions
Freshly grated Parmesan (optional)

Directions

1

1.
2

Combine the oil, garlic, and anchovies in a small bowl; mash into a paste.
3

2.
4

Place the paste in a saucepan along with the tomatoes, olives, capers, oregano, and red-pepper flakes.
5

Bring to a boil, reduce heat and simmer, uncovered; stirring occasionally, cook until slightly thickened, about 20 minutes.
6

Season with salt and pepper and stir in the parsley.
7

(Makes about 4 cups of sauce.)
8

3.
9

Serve the pasta in shallow bowls, topped with the sauce.
10

Pass the Parmesan!