This is great stuff! Anchovies, capers, olives and dried chili flakes flare-up this dish to higher heights. Granted, it's a bit salty but the tomatoes do the magic and balance the sauce marvelously. When a dish comes with such a 'bold' name, it can only be striking! ;)
Ingredients:
200g dried penne
5 anchovy fillets
1 Tbsp capers
70g Kalamata olives, pitted
2 cloves garlic
400g tomatoes, chopped
½ tsp dried chili flakes
2 Tbsp olive oil
fresh parsley for garnish - optional
Drain anchovy fillets and crush them on the chopping board to a pureed consistency or chop them as finely as possible. Place pan on low heat. Add oil and garlic, toss until just fragrant then add the anchovies and the chili flakes. Allow the anchovy to melt before adding the tomatoes. Simmer for 15 to 20 minutes, until the sauce is homogeneous. Cook pasta according to package instructions. Right before draining the pasta, add capers and olives to the sauce. Toss drained pasta into the sauce and serve immediately. Enjoy!
Ooooh, I've been planning to make this for a while now. This is one of the dishes that I get regular cravings for, it must be the salt and the heat and the briny taste all combined. Love your photos, as always. I even have a little tin of anchovies waiting in the cupboard.
ReplyDeleteumm this looks amazing! what a perfect dish to have after all this heavy thanksgiving eating.
ReplyDeleteReally nice photography. Did you write this recipe yourself? Very impressive.:)
ReplyDeleteyummy!
ReplyDelete:D