This pasta has capers, anchovies, crushed red pepper, tomatoes, and is heavy on the garlic. I wasn’t sure that my son was going to like it since I got the side eye as he watched me add the anchovies to the saute pan. I’m happy to report that it got his stamp of approval, and mine – it was absolutely delicious!
- 1 loaf of good Italian bread
- 6 cloves garlic, 1 peeled, 5 thinly sliced
- 1/4 cup + 1 tablespoon olive oil
- 1 tablespoon crushed red pepper flakes
- 1 – 2 ounce can of flat filet anchovies in oil
- 3 tablespoons capers
- 1 -28 ounce can peeled whole tomatoes
- 1 pound fettucine
1. Heat oven to 350º. Slice two 1″ pieces of bread and place on a baking sheet and toast in oven for 20 to 25 minutes. When toasted, brush with 1 tablespoon olive oil and rub with whole garlic clove. Mince and set aside in a small bowl.
2. Heat 1/4 cup of olive oil in a skillet on medium heat, saute garlic for 2 to 3 minutes until soft. Add the anchovies and their oil, break up with a wooden spoon, and add the capers, cook for 3 minutes.
3. Add the tomatoes, crush by hand and pour one cup of the liquid into the pan. Simmer until it thickens, 4 to 5 minutes.
4. Meanwhile, bring a salted pot of water boiling for the fettucine. Cook according to the diections on the package. Toss the fettucine with the sauce and garnish with the bread crumbs. Slice the remaining bread and serve with dinner.
Recipe adapted from Saveur.
Tina, this looks and sounds, by description, fantastic!!! I’m also VERY impressed with your son, and the way he’s able to get past the “look” and try it anyway! Kudos to you and Joe! You guys are raisin’ and fine young man!!
It was really good and pretty easy to make.
Lloyd used to be the pickiest eater on the planet – it drove me insane! Thankfully he’s come around and has become much more adventurous. There are only two things he won’t eat – fish sticks and white rice!
I’ll pass on the anchovies… WAY too salty for me
* note to self: bag anchovies and baccalà when Jim shows up for dinner *