Hotsy Pasta Recipe

Hotsy Pasta Recipe

  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons finely minced garlic
  • 1 can (2 ounces) anchovy fillets, undrained
  • 1 can (35 ounces) Italian plum tomatoes, drained and crushed
  • 1/2 cup pitted black olives (preferably imported), coarsely chopped
  • 1 tablespoon drained tiny capers
  • 1/4 teaspoon dried oregano
  • Pinch of dried red-pepper flakes
  • Salt and pepper, to taste
  • 2 tablespoons chopped fresh parsley
  • 12 ounces dried linguine, cooked according to package directions
  • Freshly grated Parmesan (optional)
  1. Combine the oil, garlic, and anchovies in a small bowl; mash into a paste.
  2. 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.)
  3. Serve the pasta in shallow bowls, topped with the sauce. Pass the Parmesan!
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