2 tbsp extra virgin olive oil 4-6 clove garlic chopped 1 tin anchovie fillets drained 1/2 tsp crushed red pepper flakes 20 oil-cured black olive pitted and chopped 3 tbps capers 1 32oz can chunky crushed tomatoes 1 14.5oz can diced tomatoes drained A few grinds of black pepper A couple handfuls (1/4 cup) flat leave parsley chopped 1 pound spaghetti (cooked al dente) Crusty bread (for mopping up all the greatness)
Grated Parm or Romano cheese (optional)
Heat a large skillet to medium, add oil, garlic, anchovies and red pepper. Saute until anchovies dissolve and garlic is tender (3 mins) Add olives, capers,tomatoes, black pepper and parsley. Bring to a bubble the reduce to simmer 8-10 mins. Toss with pasta at table, serve with green salad.
Heck, it tastes too good to care!
Ricardo Schieber 'The Mayor of Greenville Avenue'
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