Growing up in an Italian Catholic family, Fridays were meatless in our house, and I don’t just mean during Lent! However, since it is Lent and today is Friday, I thought I’d post a typical Italian Friday pasta dish. Of course I wouldn’t eat it because I don’t like anchovies, at least not in my pasta or on my pizza. It’s been only in the last two years that I’ve actually used anchovies in a dish and that’s because if you put one or two in a skillet with some heated olive oil, the anchovy will melt leave a subtle flavor behind.
1/4 cup EV olive oil
1 1/2 cups of grape tomatoes, quartered lengthwise
2 TBS capers, rinsed, drained and coarsely chopped
3 anchovy fillets, minced
1/3 cup pitted Kalamata or other brined black olives, coarsely chopped
2 garlic cloves, minced
1 1/2 cups tomato purée (from 15oz can)
coarse salt and ground pepper
1 lb spaghetti
In a large skillet, heat oil over medium-high. Add grape tomatoes, capers, anchovies, olives, and garlic and cook until fragrant and tomatoes soften, about 5 minutes Add tomato purée and season with salt and pepper; cook 2 minutes (sauce with be separated).
Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water; drain pasta and add to sauce, tossing to combine and adding enough pasta water to create a thin sauce that coats pasta. Season to taste with salt and pepper and serve immediately.
Recipe from Martha Stewart’s Everyday Food