Cooking time listed is the time it takes to cook the pasta served as part of this dish.
- 12 ounces uncooked pasta (any type, we used Cellentani)
- 1 2-ounce can of anchovies
- 2 medium garlic cloves
- Pinch kosher salt
- 2 tablespoons drained and rinsed capers
- 3 tablespoons extra virgin olive oil, divided
- ½ cup chopped fresh parsley, divided
- 1 pound fresh garden ripe tomatoes or one 14 ounce can of chopped tomatoes
- ¼ cup oil cured olives pitted and roughly chopped
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup freshly grated Parmesan cheese
- Cook pasta according to package directions.
- While the pasta is cooking, drain the anchovies and place them in cold water for a ten minutes. Then drain and dry. Set aside.
- In a mortar, place garlic and the pinch of salt and crush to a paste. Alternately, you could do this on a cutting board with the side of a knife pressing over and over into a fine paste.
- Add the anchovies and continue to work into a paste.
- Add the capers and about a teaspoon of the oil and continue to work into a paste.
- Add the remaining oil and half the parsley and continue to work into a paste. Set this aside.
- If using fresh tomatoes, place a strainer over a medium bowl. Core tomatoes and cut in half on the horizon and squeeze the seeds into the strainer. Then push the seeds and pulp around the strainer to extract all juice. Discard seeds. Cut the tomatoes into rough pieces and add to the juice. If using canned, pour into a medium bowl.
- Add the contents of the mortar to the tomatoes and stir.
- Add the chopped olives and stir again.
- Taste and add salt and pepper as desired. You may not need the salt depending on how well you rinsed the anchovies and capers.
- Drain the hot cooked pasta and return to the pot. Add this sauce and heat just to serving temperature.
- Serve with the rest of the chopped parsley and plenty of freshly grated Parmesan cheese.