Spaghetti with Shrimp In Spicy Sicilian Sauce
1 pound spaghetti 1 tablespoon extra virgin olive oil 8 anchovy filets; oiled packed -- oil reserved drain and chop filets 2 garlic cloves -- minced 29 ounces canned crushed tomato...
Ingredients
- 1poundspaghetti
- 1tablespoonextra virgin olive oil
- 8anchovy filets; oiled packed -- oil reserved
- 29ounces canned crushed tomatoes in puree
- 1/2cupmediterranean black olives -- pit and chop
- 1/2teaspooncrushed red pepper
- 1poundmedium shrimp -- peeled and deveined
- 1. bring a large pot of slightly salted water to a boil over
Directions
- 1
1 pound spaghetti 1 tablespoon extra virgin olive oil 8 anchovy filets
- 2
oiled packed -- oil reserved drain and chop filets 2 garlic cloves -- minced 29 ounces canned crushed tomatoes in puree 1/2 cup mediterranea
- 3
Bring a large pot of slightly salted water to a boil over high heat
- 4
Add the spaghetti and cook, stirring occasionally, until barely tender
- 5
While the pasta is cooking, heat the olive oil and oil from the anchovy can in a large (12-inch) skillet over medium heat
- 6
Add the garlic and cook, stirring often, until golden, about 1 minute
- 7
Add the anchovy filets and stir until they dissolve into paste, about 1 minute
- 8
Into the skillet, stir in the tomatoes, olives, capers, oregano and red pepper, and bring to a simmer