Ingredients
- two tablespoons salt-packed capers
- 1 1/2 cups Pomi strained tomato plants
- eight to ten salt-packed anchovy fillets
- Coarse salt
- 6 tablespoons extra-virgin essential olive oil
- 1/2 medium red onion, chopped
- 4 cloves garlic clove, thinly sliced
- 1 1/2 to two teaspoons crushed red-pepper flakes
- 1 pound penne pasta
- 1/3 cup Gaeta olives, pitted and coarsely chopped
- 1/3 cup coarsely chopped fresh flat-leaf parsley
- Freshly grated Parmigiano-Reggiano cheese, for serving
Directions
Rinse capers and soak overnight, altering water frequently.
Place Pomi tomato plants inside a medium saucepan and simmer over medium-high temperature until reduced by half put aside.
Place anchovies in a tiny bowl and hang it within the sink within stream of cold flowing water for 25 minutes. Drain anchovies, pat dry, and coarsely chop.
Fill a sizable pot with water and produce to some boil over high temperature. Add 3 tablespoons salt go back to a boil.
Meanwhile, heat oil, onion, garlic clove, and anchovies in another large pot over medium heat. Prepare, stirring, until onion is gently browned and anchovies have damaged lower, about a few minutes. Add tomato sauce and red-pepper flakes. Prepare, stirring, until aromatic, about 3 minutes. Remove from heat.
Add pasta to boiling water and prepare, based on package directions, until just al dente. Drain, reserving 3/4 cup pasta water.
Add pasta and reserved pasta water to tomato mixture stir and toss over medium heat until pasta is well coated. Stir in capers, olives, and parsley serve immediately with grated cheese quietly.
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