This recipe got our attention because we regularly read Kellene’s articles to see what she is up to and to see how she is doing.
When it was mentioned that this recipe was rumored to have been made by the lovely Italian ladies of the night while we Pirate type perked right up and paid attention (pardon the pun). The preparedness pro scored on this one it simple, miserly, efficient and tastey. Ahh, a Pirates life for me!!!
The interesting thing about this dish is that it is a customary dish made in Naples,Italy. It is said to have originated by the prostitutes either to be made in between their …er… customers…because it can be made so quickly, or actually FOR their…ahem… customers because it has so few and inexpensive ingredients.
One little tidbit of info, if you cook this properly the anchovies completely disintegrate. You won’t see a trace of them. They simply leave behind a perfect salty taste to compliment the acidity and starch in the recipe. Sprinkle with a little bit of your favorite Italian cheese. (Asiago preferred) Enjoy!!! Makes enough sauce for about 1 pound of pasta.
1/3 cup olive oil 6 garlic cloves, chopped 1 cup simple tomato sauce 3 tablespoons capers, rinsed, drained, and chopped 1/4 cup pitted black olives, chopped 1/4 teaspoon (or more) dried chili flakes 1/4 cup chopped fresh parsley
1/4 cup of chopped fresh oregano 3 salt-packed anchovies, soaked, filleted, and chopped Instructions Into a heavy saucepan over medium heat, pour olive oil. Add garlic cloves, chopped. When they start to sizzle add simple tomato sauce,( we add Alfredo sauce) capers, black olives, chili flakes, oregano,and chopped parsley. Cook for 5 minutes and add anchovies. Cook for a minute or two. Taste for salt and adjust as needed. Serve with about a pound of your preferred pasta of fettuccine, spaghetti or angel hair.
cibo fantastico, rapido e facile, ora di tornare al lavoro.
The Pirates Republic