Smash out the anchovy fillet
with the flat side of the knife. After the capers
are rinsed, mash
those with flat of knife as well.
the marinara and clam
juice together in large sauce pot, season with fresh black pepper, to taste. Add the anchovies
, capers, and chili paste
, and stir. Add the tomatoes to sauce with the olives. Add parsley, oregano, vinegar, and olive oil. Bring to boil. Check and adjust the seasoning.
Just before serving, warm the sauce and toss in a pan with some hot pasta. Top with grated pecorino
. Add some pasta
water, if desired, to thin out the sauce. The sauce is also terrific over grilled fish
or on a bruschetta
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