1 pound fettucine<\/li>\n<\/ul>\n1. Heat oven to 350\u00ba. 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\u00a0in a small bowl.<\/p>\n
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.<\/p>\n
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.<\/p>\n
4. Meanwhile, bring a salted pot of water boiling for the fettucine. Cook according to the diections on the package. Toss the fettucine\u00a0with the sauce and garnish with the bread crumbs. Slice the remaining\u00a0bread and serve with dinner.<\/p>\n
Recipe adapted from Saveur.<\/em><\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":"
This pasta has capers, anchovies, crushed red pepper, tomatoes, and is heavy on the garlic. I wasn’t sure\u00a0that my son was going to like it since I got the side eye as\u00a0he watched me add the anchovies to the saute … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1238,4],"tags":[3237,2294],"class_list":["post-16943","post","type-post","status-publish","format-standard","hentry","category-lovin-from-the-oven","category-news","tag-meatless-meals","tag-what-to-make-for-dinner"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1ed1x-4ph","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":23253,"url":"https:\/\/willceau.com\/news\/2018\/02\/06\/spaghetti-puttanesca\/","url_meta":{"origin":16943,"position":0},"title":"Spaghetti Puttanesca","author":"Tina Garceau","date":"February 6, 2018","format":false,"excerpt":"This is the greatest pasta dish ever, because it's made from ingredients you can stock in your pantry. I like to call it \"Snowbound Spaghetti\" - canned crushed tomatoes, olive oil, capers, olives, anchovies, garlic, a pound of spaghetti - and you've got yourself a restaurant worthy meal. Just don't\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/02\/Puttanesca.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/02\/Puttanesca.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/02\/Puttanesca.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":18393,"url":"https:\/\/willceau.com\/news\/2015\/03\/23\/ricotta-gnocchi-with-tomatoes-olives-and-capers\/","url_meta":{"origin":16943,"position":1},"title":"Ricotta Gnocchi with Tomatoes, Olives, and Capers","author":"Tina Garceau","date":"March 23, 2015","format":false,"excerpt":"Making gnocchi is something I've always shied away from - perhaps because I've eaten\u00a0very good gnocchi as well as warm mounds of elementary school paste. Then I remembered that my son and his classmates made gnocchi in sixth grade. Which begged the question, \"Are you as culinarily smart as a\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2015\/03\/Gnocchi.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2015\/03\/Gnocchi.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2015\/03\/Gnocchi.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":34128,"url":"https:\/\/willceau.com\/news\/2020\/03\/18\/pantry-meals\/","url_meta":{"origin":16943,"position":2},"title":"Pantry Meals","author":"Tina Garceau","date":"March 18, 2020","format":false,"excerpt":"I've noticed a lot of \"pantry meals\" talked about on the internet due to the Coronavirus. Here in Philly, a lot of restaurants have closed - and only the ones who have take-out licenses can remain open for business. So what do you do when you're supposed to have two\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":20802,"url":"https:\/\/willceau.com\/news\/2016\/06\/27\/summer-salad\/","url_meta":{"origin":16943,"position":3},"title":"Summer Salad","author":"Tina Garceau","date":"June 27, 2016","format":false,"excerpt":"This salad came about as a way of using up leftover corn - there's always a few ears lingering in the fridge after a barbecue and here's a good way to use them up.\u00a0 For the salad: 2 ears of corn 1 cucumber, peeled 1 red pepper 1 small red\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2016\/06\/SummerSalad.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2016\/06\/SummerSalad.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2016\/06\/SummerSalad.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":17374,"url":"https:\/\/willceau.com\/news\/2014\/10\/13\/basil-fettuccine-with-crab\/","url_meta":{"origin":16943,"position":4},"title":"Basil Fettuccine with Crab","author":"Tina Garceau","date":"October 13, 2014","format":false,"excerpt":"I made more basil fettuccine\u00a0last week and stashed\u00a0it in the freezer for the weekend. Then all I had to do was figure out what\u00a0I was going to do with it. I\u00a0decided on\u00a0a quick San Marzano tomato and crab sauce. San Marzano tomatoes have a thicker flesh, fewer seeds, and are\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/09\/FettuccineCrab.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/09\/FettuccineCrab.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/09\/FettuccineCrab.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":12266,"url":"https:\/\/willceau.com\/news\/2013\/03\/19\/fettuccine-mussels-in-red-sauce\/","url_meta":{"origin":16943,"position":5},"title":"Fettuccine & Mussels in Red Sauce","author":"Tina Garceau","date":"March 19, 2013","format":false,"excerpt":"Lately I've fallen into a \"what am I going to make for dinner?\" rut. My Great Aunt Nita had a system - Monday chicken, Tuesday meatloaf, Wednesday spaghetti, Thursday pork chops, Friday fish. There were no menus to mull over, no grocery lists to make, personally I think she was\u2026","rel":"","context":"In "Glorious Food"","block_context":{"text":"Glorious Food","link":"https:\/\/willceau.com\/news\/category\/glorious-food\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/03\/MusselsRed.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/03\/MusselsRed.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/03\/MusselsRed.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]}],"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/16943","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/comments?post=16943"}],"version-history":[{"count":0,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/16943\/revisions"}],"wp:attachment":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/media?parent=16943"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/categories?post=16943"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/tags?post=16943"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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