| Extra Virgin Olive Oil | 3 tbsp. | |
| Garlic | 4 cloves, minced | |
| Plum Tomatoes | 2 lbs., chopped | |
| Anchovies | 8 fillets, chopped | |
| Capers | 1.5 tbsp. | |
| Black Olives | 6, chopped | |
| Kalamata Olives | 6, chopped | |
| Red Pepper Flakes | 1/8 teaspoon | |
| Linguine Pasta | 1 lb. | |
| Fresh Basil | 2 tbsp., minced | |
| Fresh Parsley | 1 tbsp., minced | |
| Salt | 1 teaspoon |
Bring a large pot of salted water to a boil for pasta. Once boiling, cook pasta al dente, about 7-11 minutes according to the package. Drain, set aside.
While the water is heating up, put 2 tbsp. of olive oil in a large skillet, turn on lowest heat setting.
Place garlic in olive oil, stir around, let slowly heat for about 10 minutes. Don’t let the garlic brown!
Next, stir in tomatoes and increase heat to medium-high. Cook for another 10 minutes, stirring often.
Add in the anchovies, capers, olives and red pepper flakes. Lower heat to medium. Cook for 5 minutes.
Add in salt, basil, parsley and remaining tbsp. of olive oil.
Spoon sauce over pasta, toss well, enjoy!
This is a great summer meal. Remember, get fresh ingredients!
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