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A piquant combination of garlic, tomatoes, capers, olives and anchovies make up this popular Italian sauce.
- 1/4 cup olive oil
- 4 cloves garlic, chopped
- 1 3/4 pounds tomatoes, peeled, seeded and chopped
- 1/4-1/2 teaspoon crushed red pepper flakes
- 3 tablespoons drained capers
- 1 cup pitted black olives
- 3/4 cup chicken broth or water
- 1-ounce can of anchovy fillets, drained and chopped
- 3 tablespoons chopped fresh basil
- 3 tablespoons chopped fresh parsley
- 1 pound dried spaghetti
In a medium saucepan, heat the oil over low heat and cook the garlic for 1 minute, without browning. Add the tomatoes, red pepper flakes, capers, olives and broth or water. Bring to a boil and cook over medium heat, covered, for 20 minutes. Remove the cover and simmer for another 25 minutes. Once the sauce is cooked, mix in the anchovies, basil and parsley.
Meanwhile, bring a large saucepan of salted water to a boil. Add a splash of oil to stop the pasta from sticking and cook the pasta according to the manufacturer's instructions. Drain, toss with the sauce and serve.
Recipe reprinted by permission of Periplus Editions. All rights reserved.
nutrition information per serving
627 calories; 17g total fat; 6mg cholesterol; 519mg sodium; 100g carbohydrates; 8g fiber; 19g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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