Cooks in: 25mins
Levels: Easy
Serves: 4
List of Ingredients
- 12 OZ. of tubettoni pasta
- 7 OZ. of onion
- 3 OZ. of tomato paste
- 1/4 CUP of Taggiasca olives, finely chopped
- 3 TBSP. of extra-virgin olive oil
- 1 TBSP. of saltpacked capers
- 8 of anchovy fillets
- chili pepper
- salt
Method
1
Bring water to a boil in a large pot and add salt. When water returns to a boil add pasta and cook, stirring occasionally, until very al dente.
2
Meanwhile slice onion and heat in a skillet with 1/2 cup water. Bring to a boil, reduce the heat, and add chili pepper to taste. Cook until water evaporates completely.
3
When onion begins to sizzle, add anchovies and leave to soften. Rinse capers and dilute tomato paste with 2 ladlefuls (1 cup) boiling water and add to the pan along with the finely chopped olives.
4
Drain pasta, sauté in the pan with the sauce for 1 minute. Serve immediately.