Ingredients
The following ingredients have 4 Servings
- 1/4 to 1/2 cup extra virgin olive oil (I use 1/4 cup now)
- 1 can (2 ounces) anchovy fillets, undrained
- 4 cloves garlic, crushed, see notes
- one 28-ounce can San Marzano plum tomatoes
- 1 jar (2.5 ounces) or 1/4 cup capers, drained
- 1/2 cup black or kalamata olives, pitted and coarsely chopped
- freshly cracked black pepper to taste
- 1/2 pound pasta, such as campanelle, orecchiette or other, see notes
Instruction
- Place all ingredients with the exception of the pasta in large pot or wide-mouthed sauté pans. Bring to a simmer over medium heat. Reduce heat to low and simmer for 1 hour, stirring every so often — you need something like a potato masher or flat-bottomed whisk or wooden spoon to gently crush the tomatoes as well as the garlic cloves every so often. The anchovies dissolve on their own, but the tomatoes and garlic need assistance.
- Boil pasta — no need to salt the water — drain, and toss with sauce.
