Vermicelli Alla Sangiovannello (Midsummer Eve's Pasta)
| Yield: | 6 Servings |
| Categories: | Italian |
| 3 | Salted anchovies or 6 oil-packed anchovy fillets | |
| 1 | Garlic clove, chopped | |
| 1/3 | c | Extra virgin olive oil |
| 1 | lb | Fresh red ripe tomatoes, peeled and chopped |
| Freshly ground black pepper to taste | ||
| 1/2 | sm | Dried hot red chile pepper or 1/4, OR |
| 1/4 | ts | Crushed red pepper flakes |
| 1 | tb | Capers |
| 1/3 | Pitted and chopped black or green olives | |
| 2/3 | c | Finely chopped flat-leaf parsley leaves |
| Salt to taste | ||
| 1 | lb | Spaghetti, vermicelli, or penne |
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