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Friday, April 17, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by:
  • 2 cloves garlic, finely chopped
  • 1/2 tsp. crushed chilies
  • 4 TBS extra-virgin olive oil
  • 2 1/2 cups peeled and chopped fresh tomatoes or canned tomatoes
  • 2 TBS capers
  • 1 cup pitted and coarsely chopped black olives
  • 6 anchovy fillets, lightly crushed
  • salt and pepper
  • 14 oz. spaghetti
Put the garlic and chilies in a skillet with the oil. Sauté over medium heat until garlic begins to change color. Add the tomatoes, capers and olives and cook for five minutes. Stir the anchovies into the sauce. Season with salt and pepper and simmer over medium heat for 15-20 minutes, or until the oil and tomato begin to separate. Cook the spaghetti according to package directions until al dente. Drain and transfer to a heated serving dish; toss vigorously with sauce. Serve hot.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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