The ingredients aren't particularly exotic. Everything is easily found at your local market. I know that some of the ingredients in this might freak some of you out - mostly the anchovies - but trust me, worth it. I personally love anchovies, but for those of you who don't, they add a really nice salty flavor without any fishiness.
|Not our own pic, but pretty darn close! (www.seriouseats.com)|
serves 6 to 8
1/4 cup extra virgin olive oil
4 large garlic cloves, diced
1 28 oz can of crushed tomatoes with basil
1/2 cup Kalamata olives, pitted and halved
8 anchovy fillets, chopped
2 tbsp capers
1 heaping teaspoon dried oregano
1 heaping teaspoon dried parsley
1 teaspoon red pepper flakes (less if you want it milder)
1/2 teaspoon ground black pepper (or a few grinds with pepper mill)
1 lb fettuccine or other long pasta
Grated Pecorino Romano
Cook pasta as desired. You can't go wrong with al dente though.
Heat oil in deep skillet over medium heat. Add garlic and saute until fragrant, about one minute. Add the rest of the ingredients and simmer over medium-low heat for about 8-10 minutes. When pasta is done, add to sauce and toss over low heat until well combined.
Serve with grated cheese.