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Pasta with Anchovies, Capers and Tomatoes

Angel Hair pasta 

3-4 anchovies

3 cloves of garlic

1/4 cup capers

1 large tomato or several smaller romas (or canned diced tomatoes)

pinch of red pepper flakes

fresh basil

olive oil

salt to taste

Finely chop anchovies and garlic and dice the tomato.  Cook your pasta according to the box instructions.  Saute anchovies in 1 tablespoon of olive oil, over low-medium heat until they are cooked down into a paste.  Add garlic and saute - keep an eye on it - burned garlic ruins sauce.  Add chopped tomatoes, capers and pinch of red pepper flakes and let simmer on low while you deal with the pasta.

Before draining the pasta, reserve 1-2 cups of pasta water.  Drain pasta and add the noodles directly to the sauce pan.  Add as much reserved pasta water as needed to bring the sauce together.  I don't add much, maybe one small ladle.  Add torn basil leaves and a pinch of salt to taste.  Dinner is served.

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