Ingredients
- ¼ cup Cento Imported Extra Virgin Olive Oil
- 6 cloves Garlic, sliced
- ½ cup Cento Extra Large Pitted Black Olives, coarsely chopped
- ¼ cup Cento Nonpareil Capers, drained
- 1 can Cento Certified San Marzano Tomatoes (28 oz), hand crushed
- ¼ tsp Cento Crushed Red Pepper
- 1 lb Anna Spaghetti
- ¼ cup Fresh Parsley, chopped
- 6 Cento Flat Fillets of Anchovies, chopped
Directions
Bring a large pot of salted water to boil for pasta. In a large skillet, heat the olive oil over -mediumâu20acu201chigh heat. When the oil is hot, add the garlic. Once the garlic is sizzling, add the anchovies. Stir until the anchovies dissolve into the oil. Add the olives and capers, and let them sizzle a minute, then add the tomatoes and 1 cup only of slosh water from the can. Bring to a boil and season with the -redâu20acu201cpepper flakes and salt if necessary, given that the ingredients are already quite salty. Continue to simmer while you cook the pasta. Add the spaghetti to the boiling water, and cook until al dente. When the pasta is cooked, remove with tongs and add directly to the sauce. Sprinkle with the parsley, and toss to coat the pasta with the sauce. Serve hot. Serves 6.
