Hot Pepper Pasta and a Zesty Sauce: Among the flavored pastas, hot pepper pasta is perhaps the most popular, and it works very well with this zesty caper and anchovy sauce. To serve 4 you'll need:
Prep Time: 20 minutes
Cook Time: 25 minutes
Ingredients:
- 500 g (1 pound) hot pepper penne
- 4 salted anchovies of the kind sold in the deli section, rinsed, boned, and minced
- 1/4 cup olive oil
- 1 1/2 tablespoons capers (salted will be better than pickled), rinsed
- A half cup pitted black olives, chopped (optional)
- A small bunch of parsley, minced
- 1-2 cloves garlic, crushed
- Salt
Preparation:
Set pasta water to boil, and when it does salt it and cook the pasta. In the meantime, heat the oil in a large skillet and sauté the garlic until it becomes golden (don't let it brown). Add the anchovies and cook 2-3 minutes, stirring them about. Remove and discard the garlic; stir in the capers, parsley, and olives, if you're including them, check seasoning, and cook a minute or two. When the penne are just shy of being al dente, drain them and turn them into the skillet with the sauce while they are still dripping just a little. Cook over high heat, stirring them about for a minute, by which time they will be done, and serve them at once.
Yield: 4 servings hot pepper pasta with a zesty sauce.
Yield: 4 servings hot pepper pasta with a zesty sauce.
