This is a pasta dish that Geoffrey Zakarian claimed was “the best thing I’ve consumed this week.” And let me tell you, that guy EATS. It’s a super quick, funky and spicy pantry-pull supper that is ready in 15 minutes.
| Level: | Easy |
| Total: | 35 min |
| Active: | 20 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 35 min |
| Active: | 20 min |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 4 cloves garlic, minced
- 4 anchovies, minced
- 1 teaspoon crushed red pepper flakes
- Kosher salt and freshly cracked black pepper
- One 28-ounce can whole San Marzano tomatoes, drained and lightly hand-crushed
- 1/2 cup pitted, oil-cured black olives
- 1/4 cup capers
- 2 pinches sugar
- 1 pound linguine, cooked to al dente in salted water
- Torn fresh basil, for garnish
Instructions
- Heat a large skillet over low heat. Add the olive oil and then the garlic, anchovies and red pepper flakes. Season with salt and pepper and let simmer very slowly and gently, stirring frequently, until the garlic is slightly golden and aromatic, 2 to 3 minutes.
- Add the tomatoes and raise the heat to medium or until simmering. Simmer for 10 minutes. Add the olives and capers and season to taste. Add the sugar to round out the flavor. Add the hot pasta right from the water and combine with the sauce. Stir until married. Garnish with the fresh basil and a drizzle of olive oil, then serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 369 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 64 g |
| Dietary Fiber | 5 g |
| Sugar | 6 g |
| Protein | 12 g |
| Cholesterol | 2 mg |
| Sodium | 546 mg |
| Serving Size | 1 of 6 servings |
| Calories | 369 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 64 g |
| Dietary Fiber | 5 g |
| Sugar | 6 g |
| Protein | 12 g |
| Cholesterol | 2 mg |
| Sodium | 546 mg |
Reviews
WOW. You knocked it out of the park❣️
Delicious
Thank you Jeff
Delicious
Thank you Jeff
I have watched this dish made many times on tv, but tonight was my first time to make it. It was wonderful!
Just okay, have had better made from other recipies or a real chef
This was delicious. Jeff Mauro’s recipes are so solid. I don’t think I’ve made a bad one. I will caution that I reserved some of the tomato sauce from the can and used some of it, as well as poured some of the pasta water into the sauce before I added the noodles. Otherwise the sauce is a little on the dry side. That is something that is not called out in the recipe. Still, this will definitely be in my rotation.