This robust Italian dish originated in Naples. It features black olives, anchovies, capers and lots of garlic. A pinch of red chile flakes adds a subtle heat. This is one of our favourite quick pasta dinners.
Bring 6 qts. (6 L) water to a boil. Add 1 Tbsp. (15 ml) of kosher salt.
While the water is coming to a boil, heat the olive oil in a medium sauté pan or saucepan. Add the onion, garlic, anchovy and red pepper flakes and cook gently until the onion is soft. Add the tomatoes along with their juice, olives and capers. Simmer for 5-8 minutes
When the water is up to a boil, add the pasta. Cook until just al dente.
Drain. And return to the pot.
Add the sauce and toss so that all of the pasta is coated. Add the parsley and toss again.
Transfer to a warmed pasta dish and enjoy.
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Ingredients
Directions
Bring 6 qts. (6 L) water to a boil. Add 1 Tbsp. (15 ml) of kosher salt.
While the water is coming to a boil, heat the olive oil in a medium sauté pan or saucepan. Add the onion, garlic, anchovy and red pepper flakes and cook gently until the onion is soft. Add the tomatoes along with their juice, olives and capers. Simmer for 5-8 minutes
When the water is up to a boil, add the pasta. Cook until just al dente.
Drain. And return to the pot.
Add the sauce and toss so that all of the pasta is coated. Add the parsley and toss again.
Transfer to a warmed pasta dish and enjoy.
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