Servings: 4
This is a simple sauce that can be made with items you have on hand.
1⁄4 Cup Olive Oil
1 Can Plum Tomatoes (28 Ounces), Drained 1 Large Garlic Cloves, Peeled
6 Anchovy Fillets, Drained
1⁄2 Cup Parsley, Finely Chopped
3 Teaspoon Capers
1⁄8 Teaspoon Red Pepper Flakes, Crushed 20 Black Kalamata Olives, Pitted
1 Small Bunch Fresh Basil Leaves Grated Parmesan
Heat the olive oil over low heat in a large skillet. Add the garlic and mashed anchovies, stir until almost dissolved, about 5 minutes. Stir in the capers, red pepper and olives; cook 1 minute. Add the basil and tomatoes; bring to a slow boil. Reduce the heat and simmer 10- 12 minutes. Add a little of the reserved juice if the sauce seems too dry. Remove from the heat and stir in the parsley. Pour the sauce over the cooked pasta. Serve parmesan on the side.
TIP: This sauce can be served over whole wheat pasta, spiral sliced zucchini, or spaghetti squash.
Courtesy of Maximized Living Nutrition Plans book by Dr. B.J. Hardick, Kimberly Roberto and Dr. Ben Lerner
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