Tagliatelle Mediterranee

Name: Tagliatelle Mediterranee
Ingredients: 1/2 cup olive oil; 1 medium onion, chopped; 6 anchovy fillets, finely chopped; One 35-ounce can Italian plum tomatoes with liquid-tomatoes should be chopped, with stem ends removed; 2 teaspoons sugar; Salt and freshly ground pepper; 1 cup pitted black olives, cut into quarters; 2/3 cup capers, washed and drained; 1/2 teaspoon dried oregano; 1 pound tagliatelle; Freshly grated Parmesan cheese

11 ingredients

16 steps

Ingredients

1/2 cup olive oil
1 medium onion, chopped
6 anchovy fillets, finely chopped
One 35-ounce can Italian plum tomatoes with liquid-tomatoes should be chopped, with stem ends removed
2 teaspoons sugar
Salt and freshly ground pepper
1 cup pitted black olives, cut into quarters
2/3 cup capers, washed and drained
1/2 teaspoon dried oregano
1 pound tagliatelle
Freshly grated Parmesan cheese

Directions

1

Heat the olive oil in a large saucepan and add the onion.
2

Cook over medium heat for 5 minutes, stirring often.
3

Add the anchovies, tomatoes with the liquid, and sugar, season lightly with salt and pepper, and simmer for 20 minutes.
4

Add the black olives and simmer for another 10 minutes.
5

Stir in the capers and taste for seasoning.
6

Simmer for 10 minutes more.
7

Sprinkle with oregano, cover, and let rest for 30 minutes off the heat.
8

Bring 4 quarts of water to a rolling boil.
9

Stir in 1 1/2 tablespoons of salt and add the pasta.
10

Cook until al dente, or just tender, stirring often.
11

Reheat the sauce.
12

Remove 1 cup of the hot pasta water, drain the pasta, and turn it into a serving bowl.
13

Top with all but 1 cup of the sauce.
14

Toss.
15

Spoon the remaining sauce on top and serve immediately.
16

Serve with freshly grated Parmesan cheese.