CAPRI-STYLE SPAGHETTI

Capri-Style Spaghetti image

Number Of Ingredients 10

1/3 cup olive oil
2 cups peeled, seeded, and chopped fresh tomatoes or drained and chopped canned imported Italian tomatoes
salt
4 anchovy fillets, chopped
1 (7-ounce) can tuna in olive oil, drained and chopped
12 Gaeta or other mild black olives, pitted and chopped
Freshly ground black pepper
1 pound spaghetti
salt
4 ounces fresh mozzarella cheese, diced

Steps:

1 In a skillet large enough to hold the cooked pasta, heat the olive oil over medium heat. Add the tomatoes and salt to taste. Cook, stirring occasionally, 10 to 15 minutes or until the tomato juices have evaporated. Turn off the heat. 2 Stir the chopped ingredients into the tomato sauce. Add pepper to taste. 3 Bring at least 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the pasta. Stir well, gently pushing the pasta down until it is completely covered with water. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Drain the pasta, reserving some of the cooking water. 4 Add the pasta to the pan with the sauce and toss well 1 minute over medium heat. Add a little water if the pasta seems dry. Add the mozzarella and toss again. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves