1 pkg linguini, cooked to al dente
¼ cup olive oil
½ small yellow onion, diced
1 tablespoon minced garlic
5 anchovy fillets
½ teaspoon crushed red pepper flakes
½ cup white wine
6 large ripe tomatoes, diced
¼ cup kalamata olives
2 tablespoons capers
Salt and pepper to taste
*Optional: 12 to 18 jumbo shrimp (peeled & de-veined)
Prepare and cook the linguini until al dente, according to directions on the package.
In a large sauté pan, warm the olive oil over medium heat with the onion, garlic, anchovies and red pepper flakes (also add shrimp now). Use a spoon or spatula to break the anchovies up into little bits. Cook until onions soften and become translucent, about four to five minutes. Do not let the garlic brown.
Add white wine, tomatoes, olives and capers. Simmer for about 10 minutes over medium heat. During this time, drain the pasta and set aside until sauce is ready. Do not rinse with water.
If the sauce appears dry, add water to it in small amounts. Taste the sauce and season with salt and pepper if desired. Add the cooked linguini to the sauce, toss to coat and cook together for 1-2 minutes to heat. Remove from heat and transfer to serving bowl.
Garnish with freshly chopped basil and grated parmesan cheese; serve and enjoy!
Tony’s Tip: The more you break apart the anchovies during the initial cooking phase, the more they will dissolve into the sauce. Anchovies are salty by nature, so be sure to taste the sauce before adding salt.