DINNER/REGULAR/VEGETARIAN/GFCF
Calabrian Chili Pepper Pasta
Ready in 30 minutes
Makes 8 servings
722 calories for 1/2 cup sauce and 4 oz. pasta
Ingredients
- 1 Pound regular Spaghetti, Or Pasta Of Choice
- 1 lb. GFCF Pasta
- 1 1/3 Cup Extra-virgin Olive Oil
- 5 Tab. Garlic Cloves, Finely Chopped
- 8 Anchovies In Oil
- 1 Cup Calabrian Hot Peppers
- 4 Cups Finely Chopped Canned Tomatoes
- 1/2 Cup Finely Chopped Parsley
- 2 Cups Chopped, Pitted, Kalamata Olives
- Salt & Pepper, To Taste
- 2-3 Cups Freshly Grated Pecorino Romano Cheese
- 1-2 Cups GFCF Parmesan Cheese
Cooking Instructions
- Bring a large pot of lightly salted water to a boil.
- While the water is heating, heat the olive oil in a pan over medium heat.
- Add the garlic and anchovies, and stir vigorously to break the anchovies up into a paste.
- Add the hot peppers, tomatoes and parsley, and bring to a boil.
- Reduce the heat to a simmer, and cook for 5 minutes.
- Add the olives and stir to mix.
- Taste the sauce and season with salt and pepper as needed.
- Cook the pasta until it is "al dente", then drain and return to the pot.
- Add a scoop of sauce to the pasta and toss to coat the pasta well.
- Serve the pasta in individual bowls, with a spoonful of sauce on top.
- Pass the cheese at the table for those who desire it.