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Real Italian Red Gravy and Pasta |
Ingredients
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*2 Tbsp olive oil
*2 anchovy filets, finely chopped
*4 garlic cloves, minced
*1/2 cup sliced ripe olives
*2 Tbsp capers
*1/2 tsp red pepper flakes
*1/4 tsp dried oregano
*1/4 tsp salt
*1 can (28 oz) crushed tomatoes
*1 lb pasta (spaghetti, linguine, etc.)
*1/4 cup chopped fresh Italian parsley (for garnish)
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Directions
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1. In large heavy skillet, heat olive oil over medium-low heat.
2. Add anchovies, garlic, olives, capers, red pepper flakes, oregano, and salt.
3. Cook, stirring constantly, over medium-low heat for 2 to 3 minutes or until you can just smell the garlic getting fragrant. Be careful not to let the garlic burn.
4. Stir in tomatoes; lightly cover the skillet and cook 15 to 20 minutes or until sauce thickens.
5. Serve over cooked hot linguine and top with sprinkles of parsley.
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Story
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In Italy, red sauce is not "sauce", it's "gravy." And this recipe is probably the closest you will get to an authentic Italian Red Gravy (unless you happen to have an Italian Grandmother!)
The trick is using the right ingredients. The anchovies and capers are a MUST, so don't skip these two ingredients or you'll be disappointed. Then with enough garlic and olives, you have completed the dish. Perfect every time.
Remember when you cook the pasta, salt the water, and simmer slowly. Then when the pasta is just tender but still has a bite to it, drain well and immediately add back to the pot and throw in a couple ladles of red gravy. This will both flavor the pasta and keep it from sticking together before serving.
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