Ingredients :
- 3 oz anchovies in olive oil (undrained)
- 1 cup kalamata olives (roughly chopped)
- 1/2 cup capers (drained)
- 4 cloves Garlic (chopped)
- 1/2 cup Extra Virgin Olive Oil
- 2 (28 oz) cans whole peeled tomatoes (preferably San Marzano)
- 1 tsp Oregano
- 1 tsp black pepper
- 1 lb Campanelle Pasta
- 1/4 cup Fresh Parsley (chopped)
- Parmesan Cheese (for grating)
Method :
- add the anchovies, anchovy oil, olives, capers, garlic, and olive oil to a medium pot and sizzle over medium heat for a few minutes
- Add the tomatoes, oregano, and pepper.
- Mash the tomatoes using a potato masher in the pot.
- simmer 30 minutes, stirring occasionally
- Bring a pot of salted water to boil, and cook the pasta to al-dente.
- Reserve 1/4 cup of the pasta water, and drain the rest of the pasta
- Add the pasta back to the pot, and add the reserved pasta water. place over low heat and stir in approximately 2 cups of the sauce, and all but a tablespoon of parsley.
- Simmer to finish cooking the pasta and to thicken the sauce.
- Serve in a bowl, with an extra 1/2 cup of sauce poured on top, followed by a sprinkling of parsley and parmesan
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