Spaghetti Alla Sheila

Name: Spaghetti Alla Sheila
Ingredients: 3 Tbsp. olive oil; 2 cloves garlic, minced; 1 (1 lb. 12 oz.) can Italian style peeled tomatoes (do not drain); 1/4 c. chopped, pitted, salt-cured, black olives; 2 tsp. capers; 1 tsp. crushed dried red pepper or to taste; 1/2 tsp. dried oregano; pinch of coarse ground black pepper; 1 (2 oz.) can anchovies, drained, blotted dry and cut into small pieces; 2 Tbsp. chopped fresh parsley; salt; 1 lb. spaghetti

12 ingredients

8 steps

Ingredients

3 Tbsp. olive oil
2 cloves garlic, minced
1 (1 lb. 12 oz.) can Italian style peeled tomatoes (do not drain)
1/4 c. chopped, pitted, salt-cured, black olives
2 tsp. capers
1 tsp. crushed dried red pepper or to taste
1/2 tsp. dried oregano
pinch of coarse ground black pepper
1 (2 oz.) can anchovies, drained, blotted dry and cut into small pieces
2 Tbsp. chopped fresh parsley
salt
1 lb. spaghetti

Directions

1

Heat oil in a large skillet.
2

Add garlic and saute, over low heat, for 1 minute (do not brown).
3

Stir in tomatoes with juice, olives, capers, red pepper, oregano and black pepper.
4

Cook, over medium heat, stirring to break up tomatoes, until sauce thickens, about 15 minutes.
5

Stir in anchovies and parsley; simmer 2 minutes.
6

Add salt to taste.
7

While sauce is simmering, cook spaghetti, in plenty of boiling, salted water, for about 5 minutes; drain well.
8

Toss with sauce.