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We make the traditional sauce easier in this recipe by using already prepared pasta sauce. Gemelli is pictured here and is a great shape to use, because it really catches the bits of olives and capers so that every mouthful has the full flavor of the sauce.
1 pound gemelli pasta (or penne) 1 tablespoon olive oil 4 cloves garlic, chopped 2 teaspoons anchovy paste 1 (26-ounce) jar prepared spaghetti sauce 1/2 cup chopped pitted kalamata olives 1 tablespoon mini capers 1/4 teaspoon red pepper flakes 2 tablespoons chopped fresh basil leaves 2 tablespoons chopped fresh Italian parsley
Cook the pasta according to package directions. Meanwhile, in a medium saucepan with DuPont™ Teflon® nonstick coating, heat the oil over medium heat and sauté the garlic for 1 minute just to release its fragrance. Stir in the anchovy paste for 30 seconds to melt it. Add the pasta sauce and reduce to a simmer. Cook about 8 minutes to heat through and then add the red pepper flakes, basil, and parsley. For more recipes, please visit: http://teflon.com/recipes