This recipe is fabulous! In fact, I had it 2 nights in a row it was so good, and I rarely ever eat the same thing 2 days in a row. I did some things that decreased prep time and made a few slight changes. First while the oil was heating up, I put grape tomatoes that I had halved in a chopper and pulsed until almost like a sauce. Sautéed the garlic and red pepper flakes in the oil for 1 minute. Then added the tomatoes and cooked for 2 minutes. While that was cooking, I put the pitted Kalamata olives and capers in chopper and pulsed until it was finely chopped. Then I added 1/4 cup of white wine (Pinot Grigio) to the tomatoes and garlic and I let it reduce. Then added in the anchovy paste, tomato paste, olives and capers and let simmer on low for 10 minutes while I was cooking the pasta. I cooked the pasta for 1 minute less than the package directions. Drained the pasta and added to the sauce to absorb the sauce for 1 minute. Then served. The wine is not necessary but adds another layer of flavor.
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This recipe is fabulous! In fact, I had it 2 nights in a row it was so good, and I rarely ever...