Hotsy Pasta Recipe - Cooking Index
Hotsy Pasta Recipe - Cooking Index
After opening anchovies, always keep them refrigerated, or they become mushy. Use as necessary. Freshly grated cheese may be frozen until needed.
Type: Pasta| 3 tablespoons | 45ml | Extra-virgin olive oil |
| 2 tablespoons | 30ml | Finely-minced garlic |
| 1 | Anchovy fillets - (2 oz) - undrained | |
| 1 | Italian plum tomatoes - (35 oz) - drained, crushed | |
| 1/2 cup | 73g / 2.6oz | Pitted black olives - coarsely chopped |
| = (preferably imported olives) | ||
| 1 tablespoon | 15ml | Drained tiny capers |
| 1/4 teaspoon | 1.3ml | Dried oregano |
| 1 | Dried red-pepper flakes | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 2 tablespoons | 30ml | Chopped fresh parsley |
| 12 oz | 340g | Dried linguine - cooked according |
| To package directions | ||
| Freshly-grated Parmesan - (optional) |
Combine the oil, garlic and anchovies in a small bowl; mash into a paste.
Place the paste in a saucepan along with the 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. (Makes about 4 cups of sauce)
Serve the pasta in shallow bowls, topped with the sauce. Pass the Parmesan!
This recipe yields 4 servings.
Per serving (without the Parmesan): 430 calories, 63g carbohydrates, 15g protein, 15g fat, 10mg cholesterol.
Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 10-27-2002
Average rating:
9 (1 votes)
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