spaghetti with Roman style tomato sauce

by Stevie on July 29, 2010

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I love this dish. Hegui likes it even more than I do. As a result, I make it about once a week (and on that rare occasion, twice). It takes about twenty minutes to throw together, so it’s perfect on an evening when you’re harried or it’s late in the week and you’ve run out of fresh ingredients but want something delicious fast.

spaghetti with Roman style tomato sauce

Actually, I published essentially the same recipe over a year ago, but with another name that made it hard to search for on the blog. Plus, I love this dish so much that it deserves to get promoted periodically. If you’re already making this, then you can skip it here. Otherwise, get with the program! You’ll thank me later.

Thank you for the original recipe, Kristen. I hope that you don’t mind my modifications.

spaghetti with Roman style tomato sauce

28oz can of diced peeled tomatoes
3 to 4 tbs extra virgin olive oil
3 to 5 fillets anchovies or two to three sardines (optional)
3 peeled fresh garlic cloves
2 bay leaves
2 to 3 dry red pepperoncini or chile de arbol, broken (or crushed red pepper to taste)
freshly ground black pepper to taste
salt to taste
1 tsp dried oregano or basil; 1 tbs if fresh
12 kalamata or similar olives, pitted and cut in halves
1 package spaghetti or other long pasta, cooked al dente
grated parmigiano reggiano cheese to taste (optional)

key ingredient for spaghetti with Roman style tomato sauce: Andy Warhol style cans

Start boiling water for pasta.

While water is heating, in separate pan, add olive oil, garlic and anchovies or sardines. I generally use anchovy. (If you prefer more chunks of fish, add it towards the end with the olives. Leave this out for vegetarian version.) Once oil is hot and garlic starts to cook (about one minute) add tomato, peppers, salt, bay leaves and dry herbs (if using). Simmer for about 15 to 20 min covered. Stir occasionally.

During simmering process, cook pasta per package directions.

Just before serving use tongs to discard garlic cloves, bay leaves and large pieces of pepperoncini, if using.

Add olives and herbs (if using fresh). Toss pasta with sauce.

Serve on individual plates or in large serving bowl. Add parmigiano. Makes about four large or six small servings.

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