If you like it hot and flavorful then you havent tasted anything until you try this dish, the Romans call it theirs and I wont argue with a hungry Roman, however just in case you want to know its origin, I've been told that is comes from just a bit farther south from the island of Ischia which is located just west of Naples (I was fortunate to go there a few years ago and would advise anyone visiting central Italy in the spring or summer to make a point to spend a few days on this island... great food and great people, oh and cant forget the great seaside !!).
YOU'LL NEED:
(serves six)
- 3 garlic cloves
- 1 lb of mature tomatoes (romane) peeled and seeded then diced (or canned are fine if you cannot find Roman tomatoes at your favorite market)
- 5 T extra virgin olive oil
- 2 T drained capers
- 1 cup pitted black olives
- 1 t chopped oregano
- 2 oz packed anchovies, rinsed and chopped (make sure they are filleted)
- a pinch of red pepper flakes (the more the merrier!)
- 1 large bunch of flate parsley chopped finely
- 1 1/2 lb spaghetti but i prefer linguine
PREPARATION:
Pull out a medium saucepan and put on medium heat. You need to add a couple generous T spoons of the olive oil (remember you get out what you put in so use extra virgin) and when warm add your crushed and peeled garlic, remain til it starts to color. Now add to the oil and garlic your tomatoes, capers, olives, red pepper flakes, parsley and oregano. Cook for about 8 minutes but stir occasionally. Now add your anchovies and let simmer for another 10 minutes on low heat.
Now prepare the pasta. Bring to a boil in a large pot the salted water (and remember to add a dribble of olive oil to the water). Add the pasta and cook until its "al dente". Paur your sauce over the pasta (do this in the same saucepan you used to prepare the sauce and let simmer for just a minute or two while mixing thoroughly.
Serve hot with a generous sprinkle of a great grated parigiano cheese and serve with a good Chianti !
ENJOY
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