In a quick and easy sort of style!
3 TBS OLIVE OIL | 1-2 GARLIC CLOVES – thickly sliced |
1 CHILI PEPPER – whole | 4-6 SALTED ANCHOVIES – to taste |
2-3 TBS CAPERS – to taste | 1 DOZEN CHERRY TOMATOES – cut in half |
6-8 BLACK OLIVES | 2 LBS PASTA – your favorite |
FRESH BASIL LEAVES – for garnishing |
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In a large skillet, large enough to hold the cooked pasta, heat the olive oil. When the oil is hot, add the garlic and the chili pepper. Rinse the salted anchovies and add to the pan, stirring to make them into a smooth paste. Add the capers and olives and sauté for 5 or 6 minutes. Add the cherry tomatoes and continue to cook on medium-low heat for about 10 minutes pressing down on the tomatoes a little as they cook to release the juices.
In the meantime, cook the spaghetti in salted boiling water until al dente. Drain and add the pasta to the pan. Toss everything together until well combined and allow to cook in the pan for 1 or 2 minutes before serving. Top each serving with fresh basil leaves and pass some freshly grated cheese for sprinkling.
BUON MANGIATA!
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