Pasta Carbonara
INGREDIENTS:
1 lb Spaghetti, linguini, or 1/2 c Tiny black Nicoise olives
Other pasta of your choice 1/4 c Drained capers
2 cn Peeled italian tomatoes 4 cl Garlic, peeled and minced
1/4 c Olive oil 8 Anchovie filets, chopped
1 ts Oregano 1/2 c Chopped parsley
1/8 ts Dried red pepper flakes 2 tb Salt
1 lb Spaghetti, linguini, or 1/2 c Tiny black Nicoise olives
Other pasta of your choice 1/4 c Drained capers
2 cn Peeled italian tomatoes 4 cl Garlic, peeled and minced
1/4 c Olive oil 8 Anchovie filets, chopped
1 ts Oregano 1/2 c Chopped parsley
1/8 ts Dried red pepper flakes 2 tb Salt
1. Bring 4 quarts water to a boil; add salt and stir in spaghetti. Cook until tender but still firm. Drain, and transfer to heated plates.
2. While spaghetti is cooking, drain the tomatoes, cut them cross-
wise into halves, and squeeze out as much liquid as possible. Combine tomatoes and olive oil in a skillet and bring to a boil. Keep the sauce at a full boil and add remaining ingredients except pasta, one at a time, stirring frequently.
3. Reduce heat and continue to cook for a few minutes, or until sauce has thickened to your liking. Serve immediately over hot pasta and garnish with additional parsley.
2. While spaghetti is cooking, drain the tomatoes, cut them cross-
wise into halves, and squeeze out as much liquid as possible. Combine tomatoes and olive oil in a skillet and bring to a boil. Keep the sauce at a full boil and add remaining ingredients except pasta, one at a time, stirring frequently.
3. Reduce heat and continue to cook for a few minutes, or until sauce has thickened to your liking. Serve immediately over hot pasta and garnish with additional parsley.