Friday Night Pasta | Simple By Cindy

The original sauce in this recipe was similar to a puttanesca sauce. I made a lot of welcome changes, however and if I do say so myself, my sauce is outstanding.

Since I am not a lover of olives, I did not include them in this recipe. If you are fond of them, feel free to use them.

One of the secrets to making this dressing is to brown the tomato paste. This adds another depth of flavor that makes this dish so special. It is easy to do, and I hope that you take the extra few minutes to do it. All you have to do is push the other ingredients to one side of the pan. Add the tomato paste to the other side and allow it to get a little brown and caramelized. When mixed with the other ingredients, you really have added a new dimension of flavor to the sauce.

All of these ingredients combine together to make an exquisite sauce that is perfect for any weeknight meal (not only Friday!). You can use any kind of pasta with it, as it will be just as enjoyable!

This recipe will serve about 6 very overjoyed pasta lovers.

Ingredients for Friday Night Pasta

1/4 cup extra- virgin olive oil
10 anchovy fillets
6 garlic cloves
3 tbsp. tomato paste
1 1/2 tsp. dried oregano
3/4 tsp. crushed red pepper
2 cups unsalted chicken stock
1 (15 ounce) can crushed tomatoes
1/4 cup basil, chopped
1/4 cup parsley, chopped
1 package spaghetti
3 tbsp. capers
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper

Bring a medium size pot filled with water and a handful of kosher salt to a boil.

Add the pasta to the pot and cook for 2 minutes less than cooking time specified in directions.

RESERVE 1 CUP OF PASTA WATER.

Heat a large high-sided dutch oven over medium heat.

Place olive oil into the pan.

Add anchovies and cook until melted.