After opening anchovies, always keep them refrigerated, or they become mushy. Use as necessary. Freshly grated cheese may be frozen until needed.
Recipe information
Yield
makes 4 servings
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)
Preparation
Step 1
1. Combine the oil, garlic, and anchovies in a small bowl; mash into a paste.
Step 2
2. Place the paste in a saucepan along with the tomatoes, olives, capers, oregano, and red-pepper flakes. Bring to a boil, reduce heat and simmer, uncovered; stirring occasionally, cook until slightly thickened, about 20 minutes. Season with salt and pepper and stir in the parsley. (Makes about 4 cups of sauce.)
Step 3
3. Serve the pasta in shallow bowls, topped with the sauce. Pass the Parmesan!
Nutrition Per Serving
Per serving (without the Parmesan): 430 calories
63 g carbohydrates
15 g protein
15 g fat
10 mg cholesterol.
#### Nutritional analysis provided by New Wellness
Richmond
Va.
