by Leslie P. Schilling, MA, RDN, CSSD, LDN
I’m not Italian, but I aspire to be. This recipe has been tweaked and, I like to think, perfected over the course of a decade. We even searched for a better one in Italy and couldn’t find it. It’s quick, easy and the robust flavor will knock your socks off!
12-16 oz penne pasta
1/2c high-quality extra virgin olive oil
1 tsp red pepper flakes
1 tbsp anchovy paste
3 cloves fresh garlic, minced
2 tbsp dried oregano
24-28oz plum or diced tomatoes
1/2c pitted and chopped Kalamata olives
2-3 tbsp capers, drained
1/4c fresh, Italian parsley, chopped
Get your pasta water boiling.
Now start your sauce by putting high-quality extra virgin olive oil in a large sauce pan with red pepper flakes. Heat to medium heat and stir for about 2 minutes to infuse your oil. Now add chopped garlic, dried oregano and anchovy paste (it’s not overwhelming, I promise). Mix well to get the paste dissolved and now add your tomatoes, along with Kalamata olives and capers. Let simmer for 5 – 10 minutes.
When your pasta is al dente, drain thoroughly. Pour pasta into sauce mixture and parsley. Mix and serve very hot. Wowsers–so good! I like to serve with grilled chicken or sautéed shrimp on top. If you’re not feeling like pasta, it’s fantastic as a sauce over grilled chicken, pork or fish.