- Level: Easy
- Total: 35 min
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 369
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 64 g
- Dietary Fiber
- 5 g
- Sugar
- 6 g
- Protein
- 12 g
- Cholesterol
- 2 mg
- Sodium
- 546 mg
This is a pasta dish that Geoffrey Zakarian claimed was "the best thing I've consumed this week." And let me tell you, that guy EATS. It's a super quick, funky and spicy pantry-pull supper that is ready in 15 minutes.
- Level: Easy
- Total: 35 min
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 369
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 64 g
- Dietary Fiber
- 5 g
- Sugar
- 6 g
- Protein
- 12 g
- Cholesterol
- 2 mg
- Sodium
- 546 mg
Ingredients
Directions
- Heat a large skillet over low heat. Add the olive oil and then the garlic, anchovies and red pepper flakes. Season with salt and pepper and let simmer very slowly and gently, stirring frequently, until the garlic is slightly golden and aromatic, 2 to 3 minutes.
- Add the tomatoes and raise the heat to medium or until simmering. Simmer for 10 minutes. Add the olives and capers and season to taste. Add the sugar to round out the flavor. Add the hot pasta right from the water and combine with the sauce. Stir until married. Garnish with the fresh basil and a drizzle of olive oil, then serve.
