Try this authentic Italian pasta recipe.
- Carbohydrate 41.5765692340864 g
- Cholesterol 41.390303726 mg
- Fat 8.54270932119206 g
- Fiber 2.03413749979282 g
- Protein 8.26177212498628 g
- Saturated Fat 1.20377137272312 g
- Serving Size 1 1 Serving (201g)
- Sodium 479.931002087374 mg
- Sugar 39.5424317342936 g
- Trans Fat 0.740621385888207 g
- Calories 269 calories
Step-by-step
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
- Heat oil in a skillet over low heat; cook garlic in oil until golden. Add sieved tomatoes, and cook 5 minutes. Stir in anchovies, tomato paste, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally.
- Toss pasta with sauce, and serve.
Most home cooks ruin a pan of garlic by turning the burner up too high and scorching it into bitter black flakes within seconds. Gentle heat allows the cloves to slowly infuse the surrounding fat without burning, yielding a golden hue and a sweet, aromatic base for the entire dish. Extracting maximum flavor from pantry staples requires understanding how heat transforms simple components like anchovies, which dissolve entirely into the oil when simmered patiently.
Judging Pasta Doneness Without a Thermometer
Determining when noodles reach the ideal state demands vigilance rather than blind adherence to box instructions. Boiling pasta until it offers slight resistance to the tooth ensures it retains structural integrity when coated in heavy emulsions. Because this particular preparation relies heavily on brined and salted components, reserve a half-cup of the starchy cooking liquid before draining to adjust the sauce viscosity if it tightens too quickly in the skillet.
- Cook garlic over low heat until it turns a pale golden color, usually taking about 3 to 5 minutes depending on stove variance.
- Test pasta for doneness 2 minutes before the package minimum to catch the al dente window precisely.
- Omit the anchovies entirely if preparing a strict vegetarian version, substituting an extra tablespoon of capers to maintain the briny profile.
