|
|
|
|
INGREDIENTS: |
|
|
2 tablespoons olive oil
2 cloves garlic, minced
2 tablespoons capers
8 anchovy fillets, minced, or 1
tablespoon anchovy paste
1/2 teaspoon crushed red pepper
1-28 oz. can whole tomatoes, blenderized
1 cup blush or white wine
1-6 oz. can tomato paste
1/2 cup green, ripe, or kalamata
olives, pitted and sliced
1/4 cup chopped fresh parsley
- Saute the garlic, capers and anchovy
in the olive oil until the garlic begins to color.
- Add the remaining ingredients and
stir to blend. Bring the sauce to a boil, reduce the heat to low, cook for
15 minutes, uncovered. Stir occasionally.
- Remove the sauce from the heat.
Pour 2 cups of the sauce over the pasta, toss and serve.
Tube types; penne, mostaccioli, rigatoni or string types.
|
|
|
