My spin on a Wulc family favorite, and now one of mine!
Total Time
30min
5.0
1 Rating
Author: Proportional Plate
Servings:
4
Ingredients
•
1
Yellow Onion
, peeled, quartered
•
4
Tbsp
Capers
, drained
•
1/2
cup
Black Olives
, drained
•
6
Anchovies
, rinsed
•
1
Tbsp
Crushed Red Pepper Flakes
•
3 1/3
cups
Canned Crushed Tomatoes
•
2
Tbsp
Tomato Paste
•
1
lb
Pasta
•
to taste
Fresh Basil
, chiffonade
•
2
Tbsp
Olive Oil
Cooking Instructions
1.
Bring a pot of water to boil.
2.
Rinse the Anchovies (6) and pat dry.
3.
While you wait, add the Yellow Onion (1), Capers (4 Tbsp), Black Olives (1/2 cup), Anchovy, and Crushed Red Pepper Flakes (1 Tbsp) to a food processor. Process until smooth.
4.
Heat the Olive Oil (2 Tbsp) in a pan over medium to medium-high heat. Add the contents of the food processor and cook 8-10 minutes, stirring regularly.
5.
Add the Tomato Paste (2 Tbsp) and Canned Crushed Tomatoes (3 1/3 cups). Bring to boil and simmer until your pasta is cooked.
6.
Add Pasta (1 lb) to the boiling water. Cook until al dente. Drain and add to the sauce. Toss to coat. Stir in Fresh Basil (to taste), serve and enjoy!
Nutrition Per Serving
CALORIES
613
FAT
12.1 g
PROTEIN
20.2 g
CARBS
110.1 g
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