Ingredients
- 2 tbsp Cento Classico Olive Oil
- ½ cup Onion, finely chopped
- 3-4 filets Cento Flat Fillets of Anchovies, chopped
- 3 Bellino Whole Garlic Cloves, chopped
- 2 tbsp Cento Double Concentrated Tomato Paste Tube
- ½ tsp Cento Crushed Red Pepper
- 2 Boxes Cento Organic Italian Kitchen Crushed Tomatoes Box (17.6 oz)
- 2 tsp Cento Oregano
- 2 tbsp Cento Nonpareil Capers
- ¾ cup Cento Gaeta Olives, pitted, roughly chopped
- 1 lb Anna Rigatoni
- Cento Fine Sicilian Sea Salt
- ¼ cup Fresh Parsley, chopped
Directions
Heat olive oil over medium-high heat in a large, deep sauté pan. When oil is hot, sauté the onions until soft and translucent, about 5 minutes. Stir in chopped anchovies and some oil from the can. Add in chopped garlic cloves and cook for 1 minute. Mix in tomato paste and cook for 2 more minutes, stirring occasionally. Add in crushed tomatoes, oregano, red pepper flakes and olives. Turn down heat to a simmer. Bring a large pot of salted water to a boil. Cook pasta according to instructions on the package. Drain pasta and pour into the sauce pan. Drizzle additional olive oil over pasta, add parsley and capers to the pan and mix. Serves 4-6.
