A quick and easy crowd pleaser. Can adjust this recipe to accommodate whatever you have on hand. A lot of recipes I saw called for diced tomatoes or even tomato paste, but I prefer more of a briny sauce.
1 onion, finely chopped
2+ cloves garlic, minced
1 tin anchovies, rinsed and minced
1 green pepper, chopped
1/2 cup giardiniera peppers
1/2 cup black olives, sliced
1/2 cup pepperoni, sliced (optional)
1 can diced tomatoes, drained (optional)
1 tsp red pepper flakes
8 oz spaghetti noodles (or other pasta)
olive oil
salt
1) In a large saucepan, sauté onion and garlic in plenty of olive oil. Add anchovy and green pepper. Season with salt and pepper.
2) Add giardiniera peppers, olives, tomatoes, and any other desired ingredients (pepperoni, capers, etc.). Add red pepper flakes and leave over low heat, stirring occasionally.
3) Cook spaghetti in salt water. When still al dente, drain noodles and toss in the sauce. Serve immediately.
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