Todays lunch was a little more like early dinner. I cooked for Bobby, his mom and little sister. His mom is not too crazy about the dish because shes not a fish person, so a little warning to people who dont like fish, you might want to stay away from this recipe.
Ingredients: (servings for 6)
- 1/4 cup extra-virgin olive oil, plus more for serving
- 1 red onion, chopped
- 1/2 teaspoon crushed red pepper flakes
- 4 cloves garlic, minced
- 1 can Italian plum tomatoes, roughly chopped or broken into pieces
- 8 ounces nicoise olives, pitted and halved
- 1/4 cup imported nonpareil capers, drained, liquid reserved
- 5 anchovy fillets, finely chopped, or to taste
- Salt and pepper
- 1 pound dried penne rigate
- 2/3 cup finely grated Parmigiano-Reggiano, for serving
Preparation:
In a large enameled or other non-reactive saucepan or skillet, heat the oil over medium-high heat. Add the onion and crushed red pepper flakes and saute until tender and beginning to caramelize around the edges, 6 to 8 minutes. Add the garlic and cook 1 to 2 minutes, stirring. Add the tomatoes, olives, capers, and anchovies and bring to a boil. Reduce the heat to low and simmer, uncovered, for 15 to 20 minutes, stirring occasionally, until the sauce has thickened and the flavors have come together. Remove from the heat, taste, and season with salt and pepper, to taste.
Bring 5 quarts of salted to a boil in a large saucepan and cook the pasta according to package directions until al dente, 10 to 12 minutes.
Drain the pasta in a large colander. Return to the saucepan and toss the hot pasta with 1/2 of the sauce. Serve with more sauce ladled on top and drizzle with more extra-virgin olive oil, if desired. Add cheese and serve immediately.
I liked this dish because it wasnt heavy on sauce and the fish flavor was good to me. I never had this sauce before and its alot different than the typical tomato sauce. Its always good to try something different! Enjoy!
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