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Ingredients
- 4 x Garlic cloves, chopped
- 1/2 tsp Dry warm red pepper flakes
- 1/4 c. Extra virgin olive oil
- 1/3 c. Chopped fresh parsley leaves
- 4 x Liquid removed canned Italian tomatoes, minced fine, including 1/3
- 1 c. The juice
- 4 x Flat anchovy fillets, liquid removed and chopped
- 6 x Mediterranean-style brine-cured black olives, chopped
- 2 tsp Liquid removed bottled capers
- 1/2 lb Spaghetti
- 2 Tbsp. Freshly grated Romano or possibly Parmesan
Directions
- In a skillet cook the garlic and the red pepper flakes in the oil over moderately low heat, stirring, for 20 seconds, stir in the parsley, and cook the mix for 10 seconds. Add in the tomatoes with the juice and cook the mix over moderate heat for 1 minute. Add in the anchovies, the olives, and the capers and cook the sauce, stirring, for 2 min. In a kettle of boiling salted water cook the spaghetti till it is al dente, drain it, and in a bowl toss it with the sauce. Sprinkle the pasta with the Romano.
- Serves 2 to 4.
- Start timing when ingredients begin to sizzle. I use a cleaver to mince ingredients; I mince the anchovies and olives together. I chop the capers if they are large (approx .75mm) and leave them whole if they are small. If I use bottled capers it is very important to drain (I squeeze them) the capers, else they overpower everything; if I use salt packed capers I soak them in a strainer suspended in water to remove much of the salt. 1 Tbsp. of garlic (chopped) seems to do the trick "OK".
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 512g | |
| Recipe makes 2 servings | |
| Calories 807 | |
| Calories from Fat 271 | 34% |
| Total Fat 30.72g | 38% |
| Saturated Fat 5.02g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 499mg | 21% |
| Potassium 884mg | 25% |
| Total Carbs 114.95g | 31% |
| Dietary Fiber 6.6g | 22% |
| Sugars 26.49g | 18% |
| Protein 19.6g | 31% |
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