Ingredients
- 3 garlic (cloves minced)
- 3 anchovy fillets (chopped)
- 1 parsley (chopped)
- 14 oz italian tomatoes (plum)
- 1 lb spaghetti
- 1 c pitted black olives
- 1/4 c capers
- 1 1/2 tb olive oil
In a skillet, heat oil. Add garlic and anchovies; cook over low heat until almost melted. Chop tomatoes; add to skillet. Stir in olives and capers; cook for 5 minutes. Cook spaghetti according to package directions; drain. Add tomato mixture and mix well. Sprinkle with chopped parsley and serve immediately. Makes 4 to 6 servings. QUICK & EASY PASTA RECIPES (March 1995) Reprinted with permission from: The Electric Kitchen & Hawaiian Electric Company, Inc.
