(serves 2-4)
Features: Spaghetti, Spaghettini
Ingredients:
- 14 oz spaghetti
- ⅓ c. + 1Tbs Extra Virgin Olive Oil
- 6 anchovy fillets
- ½ tsp finely chopped garlic
- 3 cups canned whole peeled tomatoes with their juice, coarsely chopped
- Salt to taste
- 2 tsp coarsely chopped fresh oregano or ½ tsp. dried oregano
- 2 Tbs capers
- 6-8 black olives in oil, pitted and julienned
- 6-8 green olives in oil, pitted and julienned
- Crushed red pepper flakes to taste
Step 1: Place all but 1 Tablespoon of olive oil and all the anchovies in a large skillet over low heat and cook, stirring with a wooden spoon until the anchovies dissolve.
Step 2: Add garlic and cook for 10-20 seconds making sure not to brown it.
Step 3: Add the tomatoes with a pinch of salt and raise the heat to medium-high. When the sauce begins to boil, turn the heat down and simmer until the tomatoes have separated from the oil (20-40 minutes depending on skillet size). Remove from heat and set aside.
Step 4: Bring heavily salted water to a boil and add your Felicetti pasta of choice. When the pasta is halfway done, return the skillet to medium heat, adding the oregano, capers, and olives to the sauce.
Step 5: When the pasta is cooked al dente, drain and toss with the sauce over low heat. Add the remaining tablespoon of olive oil, salt and red pepper to taste, and serve immediately. Buon Appetito!
