Spaghetti:
3 tbs extra virgin olive oil
1 small sweet onion, minced
1 clove of garlic, minced
2 fillets of anchovy
24oz crushed tomatoes
freshly ground pepper
1 tsp oregano
½ tsp rosemary
2 tbp capers
1/2 cup black olives, chopped
1 tbs fresh basil
Bring a pot of well salted water to boil, add 1tbs of olive oil to pot. Toss in the spaghetti and cook until al dente; drain, reserving 1/3 cup of the pasta water.
Meanwhile, in a large skillet, heat the remaining 2 tablespoons of oil. Add the onion, garlic and anchovies and cook over medium heat until onion is translucent, about 5 minutes. Add tomatoes, pepper, oregano, rosemary, capers, and olives and heat until just shy of boiling.
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