Recipe ingredients
- 1 (16 ounce) box linguine or other pasta
- 1 (2 ounce) can flat anchovies in olive oil
- 1 teaspoon minced garlic
- 1 large fresh banana pepper, stemmed, seeded and diced
- 1 (28 ounce) can diced tomatoes with juice
- 1 (14 1/2 ounce) can diced tomatoes with juice
- 1 tablespoon drained capers
- Salt and pepper to taste
Recipe method
- Put pasta water on to heat. When boiling, add pasta and cook according to directions.
- Meanwhile, heat olive oil from anchovies over medium heat.
- Add garlic, pepper and anchovies.
- Stir, mashing anchovies, until peppers are just tender and anchovies are liquefied.
- Add tomatoes with juice and capers.
- Season to taste and stir to combine well.
- When thoroughly heated, add mixture to cooked pasta.
- Toss and serve.
Other pasta recipes:
Hells canyon pasta recipe
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