Adapted From Cook’s Country, December/January 2010
Sauteing the anchovies, garlic and pepper flakes in We Olive Mission Olive Oil for just 30 seconds blooms their flavors and adds depth to this sauce.
3 T We Olive Mission Extra-Virgin Olive Oil
3 anchovy fillets, minced
5 garlic cloves, minced
1 t red pepper flakes
1 (28 oz.) can diced tomatoes
1/2 cup pitted kalamata olives, halved
3 T drained capers
1/4 cup chopped fresh basil
salt
1 lb. linguine
1. Bring 4 quarts water to boil in large pot. Heat oil in large saucepan over medium heat until shimmering. Add anchovies, garlic and pepper flakes and cook until fragrant, about 30 seconds. Stir in tomatoes and simmer until slightly thickened, about 10 minutes. Off heat, add olives, capers and basil.
2. Add 1 T salt and pasta to boiling water and cook until al dente. Reserve 1/2 cup cooking water. Drain pasta and return to pot. Stir in sauce and toss to combine, adding reserves pasta water as needed. Top with grated Pecorino Romano and serve.
