Pasta with Capers, Anchovies and Tomatoes

Pasta Contadina

Cooking With Nick Stellino
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Ingredients:

6 tablespoons olive oil
8 garlic cloves, thickly sliced
11/2 tablespoons anchovy paste
3 tablespoons chopped basil, divided
1/2 teaspoon red pepper flakes
5 fresh tomatoes, peeled, seeded and diced
4 tablespoons capers, drained
1 pound pasta, such as spaghetti, linguine or perciatelli
6 tablespoons grated Romano cheese
Salt and pepper to taste
Serves 6
Printable Version
In a large sauté pan, cook the olive oil and garlic over medium heat until the garlic begins to brown, about 2 to 3 minutes. Add the anchovy paste, 1 tablespoon of the basil, and the red pepper flakes. Cook, stirring well, for 2 more minutes. Add the tomatoes and cook, stirring well, for 3 more minutes. Add the capers, bring to a boil, and then simmer for 20 minutes, stirring every 10 minutes. Add salt and pepper to taste.
Cook the pasta in boiling water according to the directions on the package. Drain well and return to the pot.
Pour the sauce over the pasta and cook, stirring, over medium heat for 3 to 5 minutes until the sauce is absorbed. Add the Romano cheese and the remaining 2 tablespoons of fresh basil; toss well and serve.
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