Recipe Background
When the fall cold finally arrives, you need a pasta that's warm and filling! That's the real beauty behind the Fall Delight Pasta! The succulence and saltiness of anchovy is infused into the tangy, rich tomato sauce for a distinct and aromatic flavor. A little spice, a few herbs, and a little sharp parmesan cheese all make Fall Delight Pasta a dish you'll want to fall into over and over again!
When the fall cold finally arrives, you need a pasta that's warm and filling! That's the real beauty behind the Fall Delight Pasta! The succulence and saltiness of anchovy is infused into the tangy, rich tomato sauce for a distinct and aromatic flavor. A little spice, a few herbs, and a little sharp parmesan cheese all make Fall Delight Pasta a dish you'll want to fall into over and over again!
Ingredients
- 1 (28-ounce) can San Marzano tomatoes
- 1/4 cup olive oil
- 6 anchovy fillets finely chopped
- 4 cloves garlic minced
- 1/2 cup Kalamata olives pitted and chopped
- 3 tablespoons capers
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- kosher salt to taste
- black pepper to taste
- 12 ounces spaghetti or bucatini pasta
- 2 tablespoons fresh parsley chopped
- 2 tablespoons fresh basil chopped
- parmesan cheese optional, to taste, freshly grated, for serving
Directions
- In a large bowl, add the tomatoes and their juices and using a fork or your clean hands, smash the tomatoes until they are chunky.
- In a Dutch oven over medium heat, add the olive oil.
- Add the anchovies to the hot oil and cook, while stirring, until fragrant and starting to become golden, about 2 minutes.
- Add the garlic to the anchovies and cook, while stirring, until fragrant, about 1 minute.
- Add the smashed tomatoes and their juices, the olives, the capers, the oregano, the crushed red pepper flakes, the salt, and the black pepper to the anchovy mixture and stir to combine.
- Bring the tomato mixture to a boil.
- Reduce the heat to low and simmer, while stirring occasionally, until the tomato mixture thickens into a sauce, about 20 minutes.
- In a large pot of salted, boiling water, add the spaghetti and cook it to al dente, according to the package directions.
- Drain the spaghetti and keep it warm.
- Add the spaghetti to the sauce and toss until well-coated.
- Add the parsley and the basil to the pasta mixture and toss to coat.
- Serve warm topped with the parmesan cheese.
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