Facebook > Email > More Pinterest Print Twitter Play

Spaghetti Rivaldo

By December 1985Comments

Recipe from La Griglia, Houston

4 oz. extra virgin Italian olive oil
3 large cloves garlic, minced
1 small yellow onion, finely chopped
4 Tbs. capers, rinsed
1/3 cup black pitted olives, rinsed
1/3 cup green pitted olives, rinsed
1 35 oz. can Vallone* tomatoes
1 tsp. sugar
pinch dried oregano
pinch crushed red pepper flakes
3 Tbs. olive oil
8-10 anchovy fillets, drained
1/4 cup fresh parsley, finely chopped
1 1/2 lb spaghetti, fedelini or linguine
freshly grated parmesan cheese

In a thick, medium sized pot, saute the onion in 4 oz. olive oil over medium heat, stirring for 3 minutes. Add the garlic, capers, and olives and saute, stirring over moderate heat for 2 more minutes. Add tomatoes and juice from can, stirring and breaking the tomatoes. Add sugar, oregano and crushed red pepper flakes, stirring all the while. Cover and simmer over moderate heat for 10 minutes, stirring now and then. Add the anchovy broken into pieces, the extra virgin olive oil and the parsley and stir well. Pour sauce over “al dente” cooked pasta in individual bowl. Toss well and add grated parmigiano. Toss again and serve immediately. Serves 6.

* Vallone tomatoes are available at all restaurants and Rice Epicurean Markets.

Related Content