Ingredients:
1 pound spaghetti
2 tbsp extra virgin olive oil
28 oz. canned crush tomatoes
2 tbsp. tomato paste
1/2 cup onion minced
4 cloves garlic chopped
2 tbsp. capers
4 canned anchovies chopped
1/2 tsp. chili powder
1/3 cup fresh parsley chopped
3 tsp. dried oregano
2/3 cup black olives pitted chopped
Salt and pepper to taste
Directions
In a large pan, heat the olive oil over medium-high temperature. Add the onions and cook for 4 to 5 minutes until soft..
Then stir in the chopped anchovies. Add the garlic and cook 1 minute more.
Then add the tomato paste and cook for 2 minutes more stirring occasionally.
Add the crushed tomatoes, olives, chili powder and oregano and reduce the heat to a gentle simmer.
Cook 5 minutes more and add the capers. Cook another 2 minutes and remove from the heat.
Meanwhile cook the pasta al dente according to the package instructions. Drain the pasta and place in a bowl. Then combine the pasta with the sauce
1 pound spaghetti
2 tbsp extra virgin olive oil
28 oz. canned crush tomatoes
2 tbsp. tomato paste
1/2 cup onion minced
4 cloves garlic chopped
2 tbsp. capers
4 canned anchovies chopped
1/2 tsp. chili powder
1/3 cup fresh parsley chopped
3 tsp. dried oregano
2/3 cup black olives pitted chopped
Salt and pepper to taste
Directions
In a large pan, heat the olive oil over medium-high temperature. Add the onions and cook for 4 to 5 minutes until soft..
Then stir in the chopped anchovies. Add the garlic and cook 1 minute more.
Then add the tomato paste and cook for 2 minutes more stirring occasionally.
Add the crushed tomatoes, olives, chili powder and oregano and reduce the heat to a gentle simmer.
Cook 5 minutes more and add the capers. Cook another 2 minutes and remove from the heat.
Meanwhile cook the pasta al dente according to the package instructions. Drain the pasta and place in a bowl. Then combine the pasta with the sauce
