This spicy Sicilian pasta dish gets its edge from capers and olives.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|1/2 cup extra virgin olive oil||6 canned anchovy fillets, drained and finely chopped|
|2 garlic cloves, peeled and finely chopped||3 tbsp capers, drained and rinsed|
|1/2 fresh hot red chile, seeded and minced||1 lb spaghetti|
|1 1/2 lb ripe tomatoes, skinned, seeded, and chopped||2 tbsp chopped parsley|
|1 cup pitted and chopped Kalamata olives|
Heat the oil in a medium saucepan over low heat. Add garlic and chile and cook, stirring often, for 2 minutes, or until the garlic is pale gold. Add the tomatoes, olives, anchovies, and capers and bring to a boil over high heat.
Return the heat to low and simmer, stirring frequently, for about 15 minutes, or until the juices thicken.
Cook the spaghetti in a pot of lightly salted boiling water over high heat according to the package instructions until al dente. Drain.
Toss the spaghetti with the sauce and sprinkle with the parsley. Serve hot.
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