FOOD FROM ABRUZZI 2

ABRUZZI

99 HEADS FOUNTAIN

Spaghetti con olive e capperi - Spaghetti with olives and capers

Ingredients - serves 4 4 Tbsp. olive oil 2 cloves garlic 2 anchovy fillets (or 1/4 tsp. anchovy paste) 1/8 tsp. crushed red pepper (or a few drops of hot chilli sauce like tabasco) 4 oz black and green olives (use all black or half and half), pits removed, cut into halves 1 oz. capers (2 tbsp. drained or if under salt, dust off salt) 2 Tbsp. chopped parsley 10 oz. peeled tomatoes 1 lb. spaghetti, thin spaghetti, or whole wheat spaghetti or linguine 1 Tbsp. chopped fresh basil Smash the garlic (leave it whole, but smash it a little to let the flavor out) and add it to the oil in a warm saucepan. Add the crushed red pepper and anchovies also. Cook this over low heat until the garlic begins to soften and turn slightly golden (do not let it brown) and the anchovies have "melted"- about 4 minutes, stirring constantly. Add the olives, the capers, and the parsley. Stir well. Add the peeled tomatoes and break them up with your cooking spoon. Turn the flame to medium and cook for about 10 minutes, stirring occasionally, and adding a spoonful of bouillon if the sauce begins to thicken too much. Meanwhile, put the water on to boil for the pasta. (Add a heaping Tbsp of salt to the water when it boils). When the pasta is cooked, the sauce should be already finished and waiting. Stir the pasta into the sauce (off the burner). This dish is traditionally served without cheese. However, if one prefers, the best cheese with this dish would be pecorino or feta.