Cooking Instructions
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Step 1
Place
Extra-Virgin Olive Oil (1/2 cup)
,
Anchovy Fillets (1 can)
,
Garlic (4 cloves)
,
San Marzano Tomatoes (1 can)
,
Capers (1/4 cup)
,
Black Olives (1/2 cup)
, and
Freshly Ground Black Pepper (to taste)
in large pot or wide-mouthed sauté pan. Bring to a simmer over medium heat.
Step 2
Reduce heat to low and simmer for 1 hour, stirring every so often. You need something like a potato masher or wooden spoon to gently crush the tomatoes and garlic cloves every so often. The anchovies dissolve on their own, but the tomatoes and garlic need assistance.
Step 3
Boil
Orecchiette Pasta (8 oz)
. Drain, and toss with sauce.
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