Makes 1 Cup
I demonstrated this sauce for guests at a dinner at the Four Seasons Hotel in Boston. From the looks on peoples' faces, it was a winner. This dense sauce can be made in minutes. Be sure to toss and coat the spaghetti or rigatoni well with the sauce.
1/4 cup Filippo Berio extra-virgin olive oil
1 large clove garlic, peeled and minced
4 anchovies in olive oil, drained and chopped
1 tablespoon salted capers, rinsed
1 cup oil-packed sun-dried tomatoes
4 tablespoons dry red wine
Coarsely ground black pepper to taste
Grated Parmigiano-Reggiano cheese, for serving
In a skillet, heat the olive oil, add the garlic and anchovies, and stir with a wooden spoon until the anchovies dissolve into the oil. Add the capers, tomatoes, and wine and cook 2 minutes, stirring often. Transfer the mixture to a food processor and pulse until the tomatoes are in small bits. Return the sauce to the skillet and reheat just before serving.
This recipe is from NELLA CUCINA by Mary Ann Esposito, published by William Morrow and Company Inc., in 1993.
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