When they learned that the sailors would be coming to shore, the women of Naples created a sauce that no mortal man could resist. This is one of my go-to recipes when I’m having a large, casual dinner party. I have never had leftovers…
- 1-2 Tablespoons of olive oil
- Large onion, chopped
- 3 garlic cloves, minced
- 20-30 olives, pitted and chopped
- ½ Tablespoon of capers
- Large handful of fresh basil, chopped—if in season, 2 teaspoons of dry, if not
- 1 can flat anchovy filets, chopped (trust me)
- 1 large can (14 oz) crushed tomatoes
- 1 box of pasta, cooked el dente
- Put on a large pot of water to boil for the pasta.
- Sautee onions in olive oil in another large pot for 5-6 minutes over medium high heat or until soft.
- When onions are soft, stir in crushed tomatoes. (You can make your own crushed tomatoes for a fully home cooked meal. Cook 10-12 chopped plum tomatoes in a separate pot before starting this recipe. Add a pinch of sugar and a pinch of salt and mash before using. This adds 30-40 minutes to the cooking time.)
- Add in the garlic, olives, capers, basil and anchovies. Lower heat and stir occasionally.
- When the water boils, toss in the pasta and stir occasionally. It usually cooks in 9-10 minutes. The box directions are surprisingly accurate. I prefer a pasta with lots of nooks and crannies for this sauce.
- When the pasta is done, so is the sauce.