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–+ servings

Bocatelli with Tomato Sauce Anchovy, Red Pepper and Capers

So simple and so packed with taste I simply love this recipe. It's easy keeping in mind that you can't burn the garlic or you have to start again!
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Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizers, Main Courses
Cuisine Pasta & Sauces
Servings 4 portions
Calories 236 kcal

Ingredients
  

  • 300 gr pasta of your choice
  • 5 tbsp olive oil
  • 3 cloves garlic finely chopped
  • 4 anchovy fillets finely chopped
  • 1 tsp red pepper flakes or as much as you like.
  • Small handfull parsely finely chopped
  • 1 400 gr can of whole Italian tomatoes crush them by hand in a small bowl
  • 1 tsp salt
  • 1 tbsp sugar level spoon full
  • 1 tsp black pepper freshly ground, or more if you like.
  • 2 tbsp butter
  • 50 gr capers small nonperell capers

Instructions
 

  • In a frying pan add the oil heat and add the oil, garlic, chopped anchovies, red pepper flakes and most of the chopped parsley and saute for a couple of minutes. Be careful not to burn the garlic.
  • Add the crushed tomatoes and simmer very gently until the oil separates from the tomatoes. This should take 15 to 20 minutes. Then the sauce is done.
  • When the pasta is cooked save a little of the water, drain and add to the sauce. Add the capers. Stir well to incorporate all the sauce. If its a bit thick you can loosen it with a little of the pasta cooking water.
  • Taste for salt and pepper. Stir in the butter, add the remaining parsley and serve on a warm serving plate.

Notes

This recipe really takes so little time. Put on the pasta water when you begin to make the sauce and it shouldn't take more than 25 minutes to get dinner onto a plate. The sauce can be made ahead.

Nutrition

Calories: 236kcalCarbohydrates: 5gProtein: 0.3gFat: 25gSaturated Fat: 6gCholesterol: 16mgSodium: 149mgPotassium: 18mgFiber: 0.2gSugar: 4g
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