Ramen Noodle Inhaler: Thanks for dinner, sis- that was awesome. I love pasta.
Chocolate Broccoli: Ya- you are so very welcome! Two bowls- glad to see you enjoyed it! I am actually a little surpised.
RNI: I was really good..anything that has to do with pasta, I’ll eat it.
CB: Oh, really? (In my most serious tone.) Well. You ate anchovies tonight. (giggling..)
RNI: What?! Touche sister, touche…
I have one line for you. Don’t dog it before you try it, you may be surprised
2 tablespoons olive oil, divided
4 garlic cloves, minced
3 anchovy fillets
1/4 teaspoon crushed red pepper
1 (28-ounce) can crushed tomatoes, undrained
1 (14.5-ounce) can (no salt added) diced tomatoes, drained
1/4 cup (1 oz) vodka
3/4 cup pitted kalamata olives, coarsely chopped
1 tablespoon minced fresh parsley
1 tablespoon drained capers
6 quarts water
9 ounces fresh fettuccine
1/4 cup (1 ounce) grated Parmesan cheese
Heat a large nonstick skillet over medium heat. Add 1 tablespoons oil to pan. Add garlic; cook 1 minute. Add anchovies; mash in pan to form a paste. Add red pepper; cook 30 seconds. Add vodka; cook 1 minute Stir in tomatoes and next ingredients (through capers); cook 5 minutes, stirring occasionally. Bring 6 quarts water to a boil. Add pasta; cook 4 minutes or until almost al dente. Drain in a colander over a bowl, reserving 1/2 cup pasta water. Add pasta and reserved pasta water to tomato mixture; increase heat to medium-high. Cook 5 minutes or until pasta is al dente, tossing to combine. Spoon 1 1/2 cups pasta into each of 4 bowls. Drizzle each serving with 3/4 teaspoon oil; sprinkle with 1 tablespoon of cheese.