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One thing every cook needs to know how to do is to create an excellent pasta sauce.
1 lb. spaghetti. (I used whole wheat for the added fiber.)
1 26-28 can of chopped tomatoes
1/3 cup fresh basil
3/4 tsp. crushed red pepper flakes
6 anchovy filets, minced
5 cloves of garlic, minced or pressed
1/3 cup oil-cured olives, minced
1 tsp. fish sauce
2 tbsp. capers
1/4 tsp. oregano
1/4 cup olive oil
Cook pasta in salted, boiling water. I generally begin my sauce around
the same time I throw the pasta in. In a skillet, over medium heat,
add the oil, garlic, and anchovies, cooking until fragrant, about two
minutes. Then add the chopped tomatoes, cooking for another minute or
so, and allowing the tomatoes to combine. Add red pepper, capers,
olives, oregano, and 2/3 of the basil.
Toss the sauce with the pasta, garnishing with the remaining basil.
From cloudberry