Pasta al Pomodoro con Olive e Capperi
Directions
- 1Heat olive oil in a pan.
- 2Add anchovies, garlic, and chili pepper to the pan and sauté.
- 3Add capers and olives, and sauté.
- 4Add the chopped tomatoes, and cook for a few minutes.
- 5Cover the pan and simmer until the sauce is ready.
- 6Cook pasta in a separate pot according to package directions.
- 7Chop the parsley.
- 8Add the cooked pasta to the sauce in the pan and mix.
- 9Stir in the chopped parsley.
- 10Serve the pasta.
Ingredients
- 200 g pasta
- 400 g high-quality canned tomatoes
- 10 g desalted capers
- 20 g Taggiasca olives (or better yet, black Gaeta olives)
- 2 anchovies
- 1 garlic clove
- 0 Extra virgin olive oil
- 0 Fresh parsley
Equipment
panwooden spoonknifecutting boardtongssmall bowlspot
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