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Hotsy Pasta




Source of Recipe


PARADE Magazine


Recipe Introduction


After opening anchovies, always keep them refrigerated, or they become mushy. Use as necessary. Freshly grated cheese may be frozen until needed


List of 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

Recipe



1. Combine the oil, garlic and anchovies in a small bowl; mash into a paste.

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.)

3. Serve the pasta in shallow bowls, topped with the sauce. Pass the Parmesan!