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- 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.
Bright pools of olive oil gather at the edge of the skillet while briny capers and chopped olives release their volatile oils into the heat. This intense preparation relies entirely on pantry conservation rather than fresh produce stock. Standard dried pasta requires a rolling boil in generously salted water to penetrate the starch core properly before draining. Cook the strands two minutes shy of package instructions if the pasta will sit in sauce before serving.
Storage and Freezing Performance
Tomato-based sauces containing cured fish and high oil content freeze exceptionally well for up to three months. Cool the cooked sauce completely in a shallow metal pan resting inside an ice water bath before transferring it to airtight freezer containers. Thaw the frozen portions overnight inside the refrigerator compartment. Reheat the sauce gently in a heavy-bottomed skillet over medium-low heat until it reaches a simmer, adding two tablespoons of reserved pasta cooking water if the emulsion separates.
Controlling the Garlic Infusion
Minced garlic demands careful thermal control when introduced to olive oil. Maintain a low flame beneath the skillet to prevent the aromatics from acquiring bitter brown edges during the initial five-minute sweat. Remove the pan from the heat source momentarily if the garlic sizzles too aggressively. Golden coloration yields a sweet, mellow base whereas burnt pieces introduce harsh sulfur compounds that ruin the entire condiment.
