01.10.06
Pasta with Spicy Tomato. Italian Recipes
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Penne with Spicy Tomato
Ingredients 1/4 cup extra-virgin olive oil
1 small onion, chopped
1 garlic clove, chopped
1 stalk celery, chopped
1 carrot, peeled and chopped
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1 (28 ounce) can crushed tomatoes
1 dried bay leaf
8 anchovy filets packed in olive oil, minced
3/4 cup pitted olives, halved
2 tablespoons drained capers
1 teaspoon dried red pepper flake
16 ounces Pasta
3 tablespoons chopped fresh parsley.
Heat the oil in a cassserole dish over a medium flame. Add the onion and garlic and sauté until clear, around 10 minutes. Then add the celery, carrot, and 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Sauté until all the vegetables are soft, around 10 minutes. Add the tomatoes and bay leaf, and simmer uncovered over low heat until the sauce thickens, stirring occasionally, about 1 hour.Take the chopped anchovies and some oil from the can of anchovies in a medium skillet. Stir over medium heat until the anchovies melt, around 2 minutes. Now add the olives, capers, and red pepper flakes. Sauté until the olives are heated through, around 2 minutes. Stir the olive mixture into the sauce. Simmer over medium heat until the flavors blend, stirring frequently, around 5 minutes. Add salt to taste. Bring a large pot of salted water to a boil. Add the pasta and cook until tender, stirring often to prevent the pasta from sticking, around 10 minutes. Now drain. Add the pasta to the sauce and toss, adding enough reserved cooking liquid to moisten. Transfer the pasta to a large serving bowl and serve.
