Jill's Spaghetti
We first had this in Italy in the mid 70's when we made our first trip there. Uncle Henry lived there so without a doubt we had a guide and a place to stay years ago. Uncle Henry took us to a friend's house for dinner and her name was Jill. She made this great pasta and she gave me the recipe. It didn't have a name, hence, "Jill's Spaghetti". It's still a favorite with us. Don't be afraid of the anchovies, you can't even taste them, trust me. Mary, do you remember that great dip you liked so well, guess what? Now, you couldn't even taste the anchovies, could you?
Ingredients
- 3 T. olive oil
- 1 28 oz. can of plum tomatoes or crushed in puree (Redpack is best)
- 2-4 anchovies in oil
- 1/4 lb. black Greek olives pits removed and coarsely chopped (can use pitted kalamata, chopped if desired.)
- 1 handful fresh basil chopped
- 1 tsp. oregano
- 1-2 large cloves of garlic crushed
- 12 oz. pasta cooked al dente (this dish calls for rigatoni, which is a thicker pasta and holds the sauce well) you can use any short pasta in its place.
Instructions
- Briefly cook garlic in oil over low heat do not brown, for about 30 seconds. (for some reason garlic browns too easily and this can cause sauce to be bitter, so be careful).
- Add anchovies and stir till melted
- Add tomatoes, if using whole, break up with a spoon.
- Add oregano
- Cook about 20 minutes medium heat stir occasionally.
- Add basil and olives and cook 10 minutes longer on simmer.
- Toss with your favorite pasta.
- Top with grated cheese.
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