Hells Canyon Pasta
Source of Recipe
Post Gazette
Recipe Introduction
Recipe for Hells Canyon Pasta has its origins in the Pacific Northwest of the 1950s.
List of Ingredients
16-ounce box linguine or other pasta (we used Contadina Buitoni fresh linguine)
2-ounce can flat anchovies in olive oil
1 teaspoon minced garlic
1 large fresh banana pepper, stemmed, seeded and diced
42.5 ounces canned, diced tomatoes with juice (combine a 28-ounce can with a 14.5-ounce can )
1 tablespoon drained capers
Salt and pepper to taste
Recipe
Put pasta water on to heat. When boiling, add pasta and cook according to directions.
Meanwhile, heat olive oil from anchovies over medium heat. Add garlic, pepper and anchovies. Stir, mashing anchovies, until peppers are just tender and anchovies are liquefied. Add tomatoes with juice and capers. Season to taste and stir to combine well. When thoroughly heated, add mixture to cooked pasta, toss and serve. (See note.) Serves 6 generously.
Note: The sauce was done before the pasta, so we let it gently simmer until the pasta was ready. Total cooking time was 25 minutes.
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