Cooking Instructions
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Step 1
Place Extra-Virgin Olive Oil (1/2 cup), Anchovy Fillets (1 can), Garlic (4 clove), 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 (0.50 pound). Drain, and toss with sauce.
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