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Hells Canyon Pasta
Hells Canyon Pasta
Ingredients| 1 (16 ounce) box linguine or other pasta 1 (2 ounce) can flat anchovies in olive oil 1 teaspoon minced garlic 1 large fresh banana pepper, stemmed, seeded and diced 1 (28 ounce) can diced tomatoes with juice 1 (14 1/2 ounce) can diced tomatoes with juice 1 tablespoon drained capers Salt and pepper to taste |
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Put pasta water on to heat. When boiling, add pasta and cook according to directions.
Meanwhile, heat olive oil from anchovies over medium heat. Add garlic, pepper and anchovies. Stir, mashing anchovies, until peppers are just tender and anchovies are liquefied. Add tomatoes with juice and capers. Season to taste and stir to combine well. When thoroughly heated, add mixture to cooked pasta, toss and serve.
Serves 6 generously.
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