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This is one of my favorite pasta dishes. Many people in America have an aversion to anchovies.
Their only exposure to them may have been as "hairy" fish on top of pizza. If this describes you, it may
sound tempting to try making this dish omitting them. Please, don't do this until you have at least tried
it with them. The chopped up anchovies practically dissolve into the oil when sautéing them, so you don't have
to worry about biting into or tasting anchovy. What you will taste, however, is a depth of flavor that will be missing
if they are left out.
Serves 4 2 tablespoons of olive oil 1 clove of garlic, chopped 6 anchovy fillets, chopped 1 35 oz can imported italian plum tomatoes, crushed with their juices 1 tablespoon capers 12 gaetta olives, pitted 1/2 teaspoon of oregano freshly ground black pepper to taste 1 pound Linguini pasta |
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| 1. | Heat olive oil in a large sauté pan over medium high heat. Add garlic and anchovy, cook until garlic is lightly browned. | |
| 2. | Crush tomatoes and add with juices. Bring to a boil, stirring occasionally, then reduce to a simmer. | |
| 3. | Add capers, olives, oregano, black pepper, and 1/2 cup of water. Cook at a simmer for 20 minutes. | |
| 4. | While the sauce is cooking bring a pot of generously salted water to a boil. Add the Linguini and cook uncovered over high heat until al dente. | |
| 5. | Drain pasta, toss with sauce and serve. | |
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