This one could not be faster or easier! Pop a little Sinatra on and you’ve got yourself a dinner party!
1 lb. pasta (I like bowtie)
1&1/2 teaspoons olive oil
14 oz can Italian tomatoes
4 cloves garlic (minced)
1 tin of anchovy filets, minced
4 oz black olives
4 teaspoons capers
1 cup fresh parsley coarsely chopped
½ cup basil coarsely chopped
2 cups dry red wine
Romano cheese (shredded)
** shrimp optional
Heat olive oil adding garlic and anchovies
Cook gently on low heat until the anchovies are almost melted, do not burn the garlic
Add the wine and gently simmer for 5 minutes
Stir in the tomatoes (with juice), olives and capers
While cooking sauce cook the pasta al dente.
Drain the pasta and pour sauce over the top, add cheese, parsley and basil
Gently stir and serve. This meal should be served with a green salad, crusty bread and nice Chianti.
** if you like shrimp add cleaned deveined shrimp to cook with the pasta,
add a few minutes before serving as it cooks faster than the pasta. Do not
cook the shrimp in the sauce as the wine discolors the shrimp.