Lunch: Hotsy Pasta

After opening anchovies, always keep them refrigerated, or they become mushy. Use as necessary. Freshly grated cheese may be frozen until needed.

Ingredients

3 tablespoons extra-virgin olive oil
2 tablespoons finely minced garlic
1 can (2 ounces) anchovy fillets, undrained
1 can (35 ounces) Italian plum tomatoes, drained and crushed
1/2 cup pitted black olives (preferably imported), coarsely chopped
1 tablespoon drained tiny capers
1/4 teaspoon dried oregano
Pinch of dried red-pepper flakes
Salt and pepper, to taste
2 tablespoons chopped fresh parsley
12 ounces dried linguine, cooked according to package directions
Freshly grated Parmesan (optional)

Instructions

Combine the oil, garlic, and anchovies in a small bowl; mash into a paste.

Add a review for Hotsy Pasta