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Vermicelli w/Hot Sauce




Source of Recipe


From My File: Source Unknown


Recipe Link: http://communities.msn.com/recipesfornoncooks/pasta.msnw

List of Ingredients




3 cloves garlic, minced

3 tablespoons olive oil

1 (2-ounce) can anchovy fillets, drained and rinsed

1 (28-ounce) can Italian-style tomatoes, puréed

1/2 cup pimiento-stuffed olives, sliced

1/2 cup pitted ripe olives, sliced

2 teaspoons capers

1/4 teaspoon crushed red pepper

1/2 cup fresh parsley, chopped

1 (16-ounce) package vermicelli


Recipe



1. Sauté garlic in olive oil in a large heavy skillet until lightly browned. Add anchovies, and stir, mashing them with the back of a wooden spoon. Continue to stir until mixture is well blended.

2. Add tomato purée to skillet and bring to a boil. Reduce heat and simmer, uncovered, 10 minutes, stirring occasionally.

3. Stir in olives, capers and red pepper. Continue to simmer, uncovered, 15 minutes, stirring occasionally. Remove from heat and stir in parsley.

4. Meanwhile, prepare vermicelli according to package directions, omitting salt. Drain well. Combine vermicelli and sauce in a large serving bowl; toss lightly to coat well.

Serves 8 as a main dish or 16 as a side dish