2 tablespoons salt-packed capers
1 1/2 cups Pomi strained tomatoes
8 to 10 salt-packed anchovy fillets
6 tablespoons extra-virgin olive oil
1/2 medium red onion, chopped
4 cloves garlic, thinly sliced
1 1/2 to 2 teaspoons crushed red-pepper flakes
1 pound penne pasta
1/3 cup Gaeta olives, pitted and coarsely chopped
1/3 cup coarsely chopped fresh flat-leaf parsley
Freshly grated Parmigiano-Reggiano cheese, for serving
Rinse capers and soak overnight, changing water frequently.
Place Pomi tomatoes in a medium saucepan and simmer over medium-high heat until reduced by half; set aside.
Place anchovies in a small bowl and set it in the sink under a stream of cold running water for 20 minutes. Drain anchovies, pat dry, and coarsely chop.
Fill a large pot with water and bring to a boil over high heat. Add 3 tablespoons salt; return to a boil.
Meanwhile, heat oil, onion, garlic, and anchovies in another large pot over medium heat. Cook, stirring, until onion is lightly browned and anchovies have broken down, about 5 minutes. Add tomato sauce and red-pepper flakes. Cook, stirring, until fragrant, about 3 minutes. Remove from heat.
Add pasta to boiling water and cook, according to package directions, until just al dente. Drain, reserving 3/4 cup pasta water.
Friday, May 28, 2010