Quick and easy hot pasta dish, stove only
We don't have no steeking oven, so all our dishes are stove top. This one is one of my favorites.
Eric's long distance pasta
3 Tablespoons extra-virgin olive oil
2 Tablespoons finely minced garlic
1 2 - oz can anchovy fillets, undrained
1 Can [35 oz] Italian plum tomatoes drained and crushed [note, no such thing as 35 oz can - I use a 28 and 15 oz cans]
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 [japanese red peppers]
Salt and Pepper to taste
2 Tablespoons freshed chopped parsley
1 Lb. dried linguini cooked according to package
Freshly grated parmesan cheese
Combine Oil, garlic and anchovies in a small bowl; mash into a paste [Note: This is difficult to do - the classical blunt object works well, if you have a mini cuisinart it's usable too ]
Place paste in saucepan with 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. [I found cooking longer works well]
Makes about 4 cups
Toss with cooked pasta, garnish with Parmesan Cheese.
1. This is not like traditional meat sauce that goes on top, you want to mix with the pasta. I've made with both domestic black olives [tinned] and with Kalamata's. The salty kalamata's may be less to your liking so feel free.
2. Although I tend to favor Angel Hair pasta for most dishes, this seems to be better with Linguini due to the surface area of the pasta.
3. I did not invent this recipie, I stole it from the Oct. 27 issue of Parade Magazine.