3 quarts water (salt optional)
4 tablespoon olive oil
1/2 cup pitted kalamata olives, cut in half
4 garlic cloves, sliced
1 tablesppon drained capers
1 tablesppn snchovy paste
1/4 teaspoon red pepper flakes
2 tablespoons chopped fresh parsley
1 1/4 cups Chicken Stock
1 cup Tomatoe Sauce
1 pound pasta - ziti, penne or spaghetti
grated Pecorino Romano cheese (optional)
Serves 4 to 6
In a large pot, bring the water to a boil with or without the optional salt. Pour the olive oil into a large saute pan set on medium heat and cook stirring well to dissolve the anchovy paste. Add the parsley, chicken stock and tomato sauce and bring to a boil. Simmer uncovered for 15-20 minutes, until the sauce is thick enough to coat the back of a spoon.
Meanwhile, add the pasta to the boiling water and cook according to package directions until just tender. Drain well and add it back to the pot. Pour the sauce on tip of the pasta and cook over medium heat, stirring well to coat the pasta with the sauce, about 3 minutes. Sprinkle with the Romano cheese, if you wish.
It's vvery important that cooked past not sit around waiting to be saucedas it will quickly develop a gummy texture. Always wait until the sauce is ready before cooking your pasta and toss the cooked pasta immediately with thr sauce.