A resurgence of pressure cooking has occurred! The ideal illustration of why is this hearty soup. With minimal effort, it tastes like all-day cooking. One of my first recollections is of doing this at Grandma’s house after a half-day of kindergarten. If you have a surplus of homegrown tomatoes, this is a justification for freezing them.
| Prep Time: | 25 mins |
| Cook Time: | 15 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 8 ounces pasta
- ½ cup olive oil
- 3 cloves garlic, minced
- 2 cups chopped tomatoes, pushed through a sieve
- 4 anchovy filets, rinsed and chopped
- 2 tablespoons tomato paste
- 3 tablespoons capers
- 20 Greek olives, pitted and coarsely chopped
- ½ teaspoon crushed red pepper flakes
Instructions
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
- Heat oil in a skillet over low heat; cook garlic in oil until golden. Add sieved tomatoes, and cook 5 minutes. Stir in anchovies, tomato paste, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally.
- Toss pasta with sauce, and serve.
Nutrition Facts
| Calories | 490 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 44 mg |
| Dietary Fiber | 4 g |
| Protein | 9 g |
| Saturated Fat | 5 g |
| Sodium | 728 mg |
| Sugars | 3 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
I tried this and it was amazing! My kid didn’t like it though.
Added tube anchovy paste and a lot of olives, rough chopped capers and bucatini pasta ! Fantastic!
I added 1-1/2 lb. chicken breasts cut in 1″ cubes. Sautéed chicken in with the garlic then added the tomatoes (2 cans Rotel fire roasted toms w/chilis)…I used about 1Tbs anchovy paste rather than the whole anchovies. Easy and delicious!
I love this recipe and will make it again. I used a 15oz can of crushed tomatoes, a full small can of anchovies, added 2 more cloves of garlic, 1/3 cup of olive oil, and used black olives instead of kalamata. I have fresh parsley, so minced that and added it as a garnish. DELISH!
Yum!!
I made this according to the recipe the first time. In the future, I would use less olive oil (1/2 cup leaves puddles of oil at the bottom) and incorporate other veggies to provide a brighter, sweeter counterpoint to the heavy brininess of the olives and capers. As a finish to the dish, do it like the Italians do: reserve a bit of the cooking water from the pasta what you drain it. Incorporate the pasta with the sauce, add a couple oz. of the cooking water to the dish and toss vigorously over high heat to “mantecare” or emulsify the sauce into a harmonious and creamy dish.
Delicious! we all loved it; however the red pepper gave it too much of a bite for our taste. Next time I would cut it back 1/3. Also, was not about to sieve tomatoes so just cut around the middle and left them out.
My go to sauce when dinner needs to be on the table quick. I love this sauce!!
This was a fairly easy dish to make. I used anchovy paste instead of anchovies.
This was sooooooo goooooood. My family loved it! I have made it several times and each time it was wonderful! Thank you!
Fantastic flavours!! I did add 1 tsp oregano and a finely chopped small onion as suggested by similar recipes. I also used half can of marinara sauce rather than tomato paste. I simmered the onion for a couple mins then added the garlic until it was aromatic before adding the rest of ingredients. I let it come to a soft boil then turned it right down to low to let the flavours simmer in together for a bit and thicken before serving it with rice vermicelli noodles and parmesan cheese…SO good!
Very good only used 2 tablespoons EVOO and a 28 oz can crushed tomatoes. No tomato paste.
Great recipe. I loved it. I did add some sautéed red onions.
Great recipe. I loved it. I did add some sautéed red onions.
This was so easy to make especially on a work night and it was so delish!!! Husband raved about it and I can’t wait to make it again. Perfect for those meatless Fridays during Lent.
My family liked this, but we all agreed that there was too much oil. Next time I’ll replace half the olive oil with dry white wine.
This was fantastic!! I did cut up 2 boneless chicken breasts into 1″ chunks and sauteed separately in the olive oil before I made the sauce. Take chicken out when almost done, then make the sauce, add back to sauce and let simmer about 15 minutes. I did cut the olive oil back to 1/4 cup. Leave the anchovies in they disappear into the sauce and you don’t taste them either, just an added richness to the sauce. I bet shrimp would be excellent in this sauce also.
No changes – loved it!
I like this recipe. Even though I forgot the tomato paste, i thought it was very tasty.
Made this for the first time today! Turned out great! I made a few changes (most based on other reviewers suggestions). I used less oil 1/3 cup instead of 1/2. I cooked the anchovies in the oil with the garlic to have them “melt away”. Also used fettuccine instead of spaghetti as per another reviewers suggestion. Used two cans of peeled crushed tomatoes instead of going through the whole sieve thing. Also dialed down the capers (2 tablespoons instead of 3). Will make again!
Great intensely flavored sauce; best one day later. Cut amount of olive oil in half.