6 to 8 Servings
Garlic, finely chopped
Kalamata olives, pitted, cut in half
Anchovy fillets, drained
Non pareil capers, drained
3, 14.28 ounce cans
Carmelina 'e...San Marzano® Italian Chopped Tomatoes in Puree
Red chili pepper
1 ounce + garnish
Parmesan cheese, grated
1 tablespoon + garnish
Spaghetti (dry), cooked al dente
In a large saucepan, heat oil over medium heat. Add garlic and sauté for about 1 minute. Add olives, anchovies, and capers. Continue to sauté for about 3 minutes. Deglaze pan with wine. Once liquid has fully evaporated, add Carmelina ‘e…San Marzano® Italian Chopped Tomatoes in Puree, chili pepper, salt and black pepper. Bring sauce to a boil and then reduce to a simmer. Continue to simmer sauce for 30 minutes, stirring occasionally and letting sauce reduce. Stir in Parmesan cheese and parsley. Remove sauce from heat and spoon over spaghetti. Garnish with additional Parmesan cheese and parsley. Mangia bene!
Recipe created by Chef Giacomo Pagano on behalf of Mangia, Inc.