Serve with a salad of green leaf lettuce, red onion, and fresh parsley, dressed with 1 tablespoon olive oil and fresh lemon juice.
3 tablespoons olive oil, divided
2 garlic cloves, minced
3 anchovy fillets
1 1/2 cups canned crushed tomatoes
3/4 cup pitted kalamata olives, coarsely chopped
1 tablespoon minced fresh parsley
1 tablespoon drained capers
1/4 teaspoon crushed red pepper
6 quarts water
8 ounces uncooked fettuccine
1/4 cup (1 ounce) grated Parmesan cheese
How to Make It
Heat a large nonstick skillet over medium heat. Add 2 tablespoons oil to pan. Add garlic; cook 30 seconds, stirring constantly. Add anchovies; mash in pan to form a paste. Stir in tomatoes and next 4 ingredients (through pepper); cook 5 minutes, stirring occasionally.
Bring 6 quarts water to a boil. Add pasta; cook 8 minutes or until almost al dente. Drain in a colander over a bowl, reserving 1/2 cup pasta water. Add pasta and reserved pasta water to tomato mixture; increase heat to medium-high. Cook 5 minutes or until pasta is al dente, tossing to combine. Spoon 1 1/2 cups pasta into each of 4 bowls. Drizzle each serving with 3/4 teaspoon oil; sprinkle with cheese.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.
for a meatless dinner I was so surprised how awesome this was! I made a few changes to add some flavor and "beef it up some. I added one small can of sliced mushrooms, 1/2c (or more if you like) minced red onion, and I didn't have crushed tomatoes so I just substituted 1 15oz can of diced tomatoes. I have 2 boys, 7 and 10, and though they eat "different" things with interesting ingredients, they are still kids and can be picky with to "different" of ingredients they tend to turn their nose up at it. They ate it up! A quick, interesting, and tasty dish! I would definitely turn to it in the future. My only issue was that, Opening up a small can of anchovy fillets for only 3 of them seemed slightly a waist because I don't use anchovies often enough to use the rest. I ended up tossing the rest.
I loved the rich flavors in this dish and how quick and easy it was to prepare. To add a little protein, I grilled up some sliced italian chicken sausage, which was a nice addition. If you like spicy foods, add a little extra crushed red pepper because as written, this recipe is pretty mild.
Great, quick recipe. I goofed (in a rush) and cooked the pasta the full time suggested on the box and didn't reserve any pasta water. It still had great flavor and I didn't mind the consistency. Will put this into the rotation every couple of weeks. (We try to do one vegetarian night per week and this essentially fits that criteria. Although, I do like the shrimp idea that another reviewer suggested!)
I skipped the anchovies because the ones I had in the fridge looked a little old so I tossed em. How long can you keep a jar of opened anchovies in the fridge? I also doubled the red pepper which created a perfect punch of flavor. Olives added a meaty texture that caused my husband to comment that he didn't even miss the meat.
Modifications: for the sauce, I mashed about 1/2 of a 2 oz. can of anchovies with a mortar and pestle and subbed fresh oregano for the parsley. I let it simmer covered for about 20 minutes and twice added 1/4 cup of water before adding the pasta and cooking liquid. At the same time that I added the linguine to the sauce (fettuccine was unavailable), I added 1/2 pound of peeled and deveined large shrimp, and I also chopped the remainder of the can of anchovies and threw them in. "Add this to the rotation!" said the boyfriend. Next time, I may up the amount of crushed red pepper.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!