3 1/2 Cups of diced plum tomatoes.
4 Cloves garlic, minced
3 Tbsp sliced Spanish olives.
1 Tbsp capers
2 Tsp anchovy paste.
1 Tbsp crushed red pepper.
1 Tbsp each of basil, oregano & thyme.
1/4 Cup chopped cilantro.
Directions:
Heat 2 tablespoons of olive oil in a skillet & add the minced garlic.
After the garlic is aromatic, add everything else.
Allow to simmer as long as you have time. Do not let it get dry.
Servings: 2
Notes:
This came from Cooking Light, June 1997. It is a staple here.
I usually use roma tomatoes. They can be left in the refrigerator until they are soft, and they will still be good in pasta.
Go light on the capers. Do not skimp on the garlic. The anchovy paste adds the saltiness needed. You do not otherwise really taste it.
Serve over angel hair pasta with parmesan reggiano.