Ingredients
·
1 pound (16 ounces) dried pasta
·
1/4 cup extra-virgin olive oil
·
1/2 cup yellow onion, diced
·
8 cloves garlic, minced
·
(1) 2 ounce tin flat anchovy fillets in olive oil,
drained
·
1/2 teaspoon dried oregano
·
1/2 teaspoon crushed red pepper flakes
·
1/2 cup pitted Kalamata olives, roughly
chopped
·
3 tablespoons capers, drained
·
1 (28-ounce) can crushed tomatoes
·
1/2 cup dry white wine
·
1/4 teaspoon black pepper
·
1/4 cup flat-leaf parsley, chopped
·
1/2 cup fresh basil, roughly chopped
·
1/4 teaspoon salt, more if needed
Instructions
1.
Warm the oil in a large saucepan over
medium-heat. Add the onion and cook, stirring occasionally, until
softened, about 6 minutes. Add in the garlic, anchovies, oregano, and crushed
pepper to skillet and saute the mixture until the anchovies have dissolved
entirely and the garlic is slightly golden, about 2 minutes.
2.
Add olives, capers, tomatoes, white wine, black
pepper, and parsley. Bring sauce to a boil, then reduce heat, and allow to
simmer for about 20 minutes. Toss in the basil and salt and cook for another 5
minutes. Taste and adjust seasonings as needed.
3.
While the sauce simmers, cook your pasta.
4.
Bring a large pot of water to a rapid boil, add a
dash of salt then add in the pasta and cook according to package
instructions.
5.
When the pasta is finished cooking, drain well then
add it to the sauce and toss to combine.
6.
Plate and top with cheese, if desired.
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