Following are the ingredients and directions for this dish, all in Audrey’s words.
2 anchovy fillets
1/2 cup extra-virgin olive oil, plus extra for finishing
Handful black olives, coarsely chopped
Handful green olives, coursely chopped
12 salted capers, rinsed and left whole
1 clove garlic, cut in half
Crushed red pepper flakes, or splash Tabasco to taste
1 14-ounce can whole peeled tomatoes
1 pound spaghetti or linguini
6 basil leaves, shredded by hand
In a large sauté pan over high heat, melt the anchovies with the oil, then add the olives, the capers, the garlic, and the red pepper flakes. Briefly sauté for 1 minute. Add the canned tomatoes, crushing them with a wood spoon. Let the sauce cook over medium heat, stirring occasionally, until it forms a dense puree (5-10 minutes, depending on the quality of your tomatoes). Turn off the heat leaving the sauce in the pan.
In a large pot, cook the pasta in abundant boiling, salted water. Drain the pasta when it is al dente; add the pasta to the pan with the sauce and toss, over a high heat, to incorporate. Remove the pan from the heat, drizzle on a bit of olive oil and the basil, and serve.
Until next time, Kris