This recipe was contributed by the pasta experts at Patsy’s Italian Restaurant in New York City.
The ultimate comfort food, pasta is a versatile, deliciously simple dish to make for the family. With olive oil, anchovies, and vegetables, this recipe is a healthy take on the classic.
Make sure to wash capers and don’t add salt because all of the ingredients are salty
- 4 Tablespoons olive oil
- 1 clove garlic, chopped
- 1 35-ounce can imported Italian Plum Tomatoes
- 1 Tablespoon capers
- 12 black olives, pitted
- 6 anchovy fillets
- 1 Teaspoon oregano
- Salt and pepper, to taste
- 1 Pound Linguine pasta
Heat olive oil in large sauté pan over medium high heat. Add garlic and cook until soft.
Crush tomatoes and add with juices. Add capers, olives, anchovies, oregano salt & pepper, and ½ cup of water. Bring to a boil stirring often, then reduce heat to a simmer and cook for 20 minutes.
While the sauce is cooking, bring a large pot of water to a boil. Add 1 tablespoon of salt and the linguini. Cook uncovered over high heat until al dente.
Drain pasta, put back in pot add some of the sauce to the pot and mix it up. Dish out pasta spooning remaining sauce over top.