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recipes for you to try. I hope you enjoy browsing our Italian recipes and find a
Italian recipe or two your family might enjoy.
4 medium garlic cloves, minced to paste or pressed through
garlic press (1 packed tablespoon)
1 tablespoon water
1 package (16 ounces) spaghetti
2 tablespoons olive oil
1 teaspoon red pepper flakes
4 teaspoons anchovies, minced (about 8 fillets)
1 can (28 ounces) diced tomatoes, drained, 1/2 cup juice reserved
3 tablespoons capers, rinsed
1/2 cup black olives (such as Gaeta, Alfonso or Kalamata), pitted and chopped
coarse (see note)
1/4 cup fresh parsley leaves, minced
Bring 4 quarts water to rolling boil in large Dutch oven or stockpot. Meanwhile,
mix garlic with 1 tablespoon water in small bowl; set aside.
When water is boiling, add 1 tablespoon salt and pasta; stir to separate pasta.
Immediately heat oil, garlic mixture, red pepper flakes and anchovies in large
skillet over medium heat; cook, stirring frequently, until garlic is fragrant
but not brown, 2 to 3 minutes. Stir in tomatoes and simmer until slightly
thickened, about 8 minutes.
Cook pasta until al dente. Drain, then return pasta to pot; add 1/4 cup reserved
tomato juice (from canned tomatoes) and toss to combine.
Stir capers, olives and parsley into sauce. Pour sauce over pasta and toss to
combine, adding more tomato juice to moisten if necessary. Adjust seasonings
with salt; serve immediately.
Makes 4 servings.
Note: Minced olives produced a muddy sauce with purple spaghetti. Coarsely
chopped olives won't dye the pasta and taste better.