has this originating in Naples but the Calabrese also claim it.
Supposedly it is has aphrodisiac properties. The flavor is complex, sensual and
seductive yet itís quick and easy to make.
cup extra virgin olive oil
anchovy fillets - chopped
nice sized cloves of garlic Ė minced
red pepper flakes - enough to make it interesting but donít over due it
28 oz cans whole peeled plum tomatoes Ė chopped (about 3 cups if
you use fresh)
Ė just a little because the other ingredients are salty
tablespoon fresh oregano - chopped (1/2
tbsp if dry)
tablespoon fresh flat leaf parsley
tablespoons of capers (rinsed)
black olives (Kalamata also work well) - pitted and cut into
olive oil and anchovies in a large skillet and cook, stirring with a wooden
spoon, over med-low heat until the
anchovies dissolve about 5 min.
garlic and pepper flakes and cook until the garlic just starts to turn color -
about 1 min - donít overcook the garlic.
tomatoes, oregano and a little salt and raise the heat to med-high.
After the tomatoes come to a boil, turn down the heat and simmer
uncovered for about 30 - 45 min.
pasta - spaghetti and linguini work best.
pasta is almost done, add the capers, olives and parsley to the sauce and blend
the pasta and toss with the sauce. Drizzle
a little olive oil over it but no cheese!