by Jay DeVita
(Tierra Verde, FL)
We frequently enjoyed this recipe when we visited Pop in the Catskills...Enjoy!!!1/4 c Extra Virgin Olive Oil
4 cloves chopped Garlic
1/2 tsp dried Oregano
1/4 tsp dried Red Pepper
1/2 chopped Onion
1 24oz can Redpack Crushed
1 tbs dried Basil
1 tsp Salt (1/2 if using Anchovies)
1/4 c Capers
1/2 c pitted Oil Cured Black Olives
1 lb Linguine or Fettuccine
Opt: 5-6 Minced Anchovy Filets
Warm 3 tbs olive oil over medium/high heat. Add dried oregano and red pepper flakes. After 1 minute, add chopped onions.
Sprinkle with a pinch of salt and saute for 10 minutes until onions are soft and edges brown a little.
Add remaining olive oil and garlic (and minced anchovies optional).
Cook garlic until it JUST STARTS to turn a little color.
Add crushed tomatoes, basil, and a pinch of remaining salt.
Keep the heat medium-high and cook the tomatoes down (about 20 minutes).
If too thick, add 1/2 cup of Swanson's chicken broth or good white wine.
Last 5 minutes or so, throw in the olives (take out the pits and coarsely chop them) and capers. If you use the anchovies, take it easy on the salt!