Recipe from Salt Fat Acid Heat by Samin Nosrat pg 294
Time: 30min
Servings: 4 lunches / 2 dinners
Rating: 5/5
INGREDIENTS
olive oil
2 cloves garlic, minced
10 anchovy, minced (save oil)
2 cups pomarola sauce
1/2 cup canned black olives, sliced into quarters
1 tbs capers
red pepper flakes
salt
parmesan
3/4 lb spaghetti
INSTRUCTIONS
1. Mince garlic and anchovies.
2. Add the anchovy oil to the large pan to heat up. When oil is shimmering, add garlic and anchovies until fragrant.
3. Before garlic browns, add pomarola sauce, olives, capers.
4. Season with red pepper flakes and salt.
5. Simmer for 10min.
6. Cook pasta. Add sauce to pasta, thin with pasta water as necessary.
Thoughts
The anchovies and capers add an excellent depth of flavor to this sauce. There’s a sour note, a savory bite, and a sweet base to this sauce. Top with parmesan and breadcrumbs for an extra crunch and savory note.
