Do you have go-to sources for great recipes that never seem to fail you? I have a few that no matter what I make, 99% of the time, it turns out great. I have found that most everything that I have made from Cooking Light magazine over the years has been really good, so I trust it as a very reliable source. I even got my mom a gift subscription for Christmas last year so that we could compare notes. (It seems that I find myself giving more notes than getting them, ahem…just saying Mom 🙂 ) Anyway, I was looking for a good weeknight meal and had a stack of recent-ish Cooking Light magazines on my coffee table. I knew I could find something good in them! And I did – this pasta was perfect.
Super easy, super quick and nicely spicy. I love spicy pasta and try every one I can find it seems with mixed success. Definitely, this one is a keeper! The final step calls for a drizzle of olive oil on each serving before the cheese. For the first serving, I omitted this step. For D’s seconds (good sign, right?), he did add the oil. It was good both ways, but I think the oil adds something really nice and probably will stick to the directions next time.
3 tablespoons olive oil, divided
2 garlic cloves, minced
3 anchovy fillets (I used anchovy paste out of a tube. While I like the flavor anchovies impart, I don’t really want to see them…)
1 1/2 cups canned crushed tomatoes
3/4 cup pitted kalamata olives, coarsely chopped
1 tablespoon minced fresh parsley
1 tablespoon drained capers
1/4 teaspoon crushed red pepper
6 quarts water
8 ounces uncooked fettuccine
1/4 cup (1 ounce) grated Parmesan cheese
1. Heat a large nonstick skillet over medium heat. Add 2 tablespoons oil to pan. Add garlic; cook 30 seconds, stirring constantly. Add anchovies; mash in pan to form a paste. Stir in tomatoes and next 4 ingredients (through pepper); cook 5 minutes, stirring occasionally.
2. Bring 6 quarts water to a boil. Add pasta; cook 8 minutes or until almost al dente. Drain in a colander over a bowl, reserving 1/2 cup pasta water.
3. Add pasta and reserved pasta water to tomato mixture; increase heat to medium-high. Cook 5 minutes or until pasta is al dente, tossing to combine. Spoon 1 1/2 cups pasta into each of 4 bowls. Drizzle each serving with 3/4 teaspoon oil; sprinkle with cheese.
Source: Cooking Light, May 2011, p. 163