Pasta with Anchovy, Caper, and Garlic Sauce

Name: Pasta with Anchovy, Caper, and Garlic Sauce
Ingredients: Freshly ground black pepper; ⅜ cup olive oil; 2 tablespoons capers, rinsed well; One 2-ounce tin oil-packed anchovies, drained and chopped into ⅛-inch pieces, oil reserved; One 2-ounce tin oil-packed anchovies, drained and chopped into ⅛-inch pieces, oil reserved; 5 or 6 cloves garlic, smashed, peeled, and minced; 4 cups gluten-free dried fusilli, penne, or ziti (about 8 ounces); 4 cups gluten-free dried fusilli, penne, or ziti (about 8 ounces); 4 cups gluten-free dried fusilli, penne, or ziti (about 8 ounces)

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

The Intolerant Gourmet

By Barbara Kafka

Published 2011

About

This is a variation on a Sicilian recipe. It is satisfying without being heavy.

Ingredients

4 cups gluten-free dried fusilli, penne, or ziti (about 8 ounces)
5 or 6

Lunch
Pescatarian
Gluten-free

Method

Bring 3 quarts water to a boil in a large saucepan. Add the pasta and cook until tender, 8 to 10 minutes. Drain the pasta. Return it to the pot and add the garlic, anchovies, anchovy oil, capers, and olive oil. Combine well. Season with pepper. Serve immediately.