1. Heat olive oil over a low to moderate flame. 2. Gently saute red pepper, chile, and garlic in the olive oil for five minutes. 3. Add pounded anchovies to pan with both the fresh and sun-dried tomatoes and saute a few minutes until anchovies melt. 4. Add olives and capers, and stir gently until heated through. 5. When done, add parsley, and gently mix through sauce. 6. Season with a few grinds of black pepper. 7. Do not add salt! 8. Toss immediately with hot, freshly cooked spaghetti, pass the Parmigiano Reggiano cheese, and serve with a fresh green salad (and a good Coonawarra red!). ---------------------------------------------------------------------------
Nutrition
Ingredients
