Description
A bold and zest weeknight pasta dish
Ingredients
Scale
- 3 tablespoons olive oil
- 4 to 6 garlic cloves, minced
- 6 to 8 anchovies, diced
- 1/2 teaspoon red pepper flakes
- 1 28 oz can crushed tomatoes
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 teaspoon oregano
- pinch of sugar (optional)
- 1/2 cup kalamata pitted kalamata olives, sliced in half lengthwise
- 1/4 cup capers, drained
- 1 tablespoon lemon juice or vinegar
- 1/2 cup parsley, chopped
- grated parmesan or pecorino for garnishing
- 1 pound spaghetti or linguine
Instructions
- Bring a large pot of pasta water to a boil
- Heat the olive oil in a large skillet and add the garlic and anchovies—Cook over medium heat for 2 minutes. Add the pepper flakes a cook another minute.
- Next add the tomatoes, salt, cinnamon, and oregano. Raise the heat and bring the sauce to a boil. Reduce heat to a simmer and add the olives and capers and lemon juice. Simmer 15 minutes.
- Meanwhile, cook your pasta following the al dente instructions on the package. Drain the pasta and transfer it to your pasta sauce. Toss well. Garnish with parmesan and fresh parsley.
Keywords: Italian, Pasta