From the demo: Foods Before and After Columbus.
Recipe courtesy of Linda Civitello
Ingredients:
1/2 cup Paradiso extra virgin olive oil
3-4 garlic cloves peeled and cut in half
1 can Italian plum tomatoes, San Marzano if possible
1 can of anchovies, drained and rinsed, or anchovy paste
Capers – as many as you like
Pitted olives, dried or brined. If they’re big, chop coarsely. Otherwise, throw them in whole (1/8 cup = 6 olives)
Hot red pepper flakes or a shot of Tabasco or Sriricha
3/4 pound of pasta: spaghetti, linguini – kamut, corn, whole wheat, egg, or spinach
Fresh Italian parsley leaves, coarsely chopped or ripped by hand
Preparation:
1. Heat the olive oil in a saucepan. Let the garlic get some color, then throw it away.
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2. Lower the heat, wait a minute, and add everything but the parsley. Avert your face when you add the tomatoes in case the liquid splatters. Mash them with a fork to break them up.
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3. Cook for 10-15 minutes, until the flavors are blended. Taste. Correct the seasoning.
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4. Pour it over the pasta, mix, and serve with the parsley on top. Or just ladle it into a bowl and dip some good Italian bread into it until it’s all gone. It’s that easy. And that good.
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Buon appetito!
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