Sun-Dried Tomato Pasta

Instructions

1. Prepare Ingredients

   10 min hands-on

   • Finely chop anchovies, garlic, and parsley stalks, reserving leaves.
   • Slice olives and sun-dried tomatoes into small pieces.

2. Heat Olive Oil Base

   2 min hands-on

   • Heat olive oil in a large skillet over medium heat.
   • Add chopped anchovies and a pinch of red pepper flakes, cooking until anchovies dissolve.

3. Add Garlic and Parsley

   2 min hands-on

   • Stir in garlic and parsley stalks.
   • Sauté until garlic is fragrant but not browned.

4. Incorporate Capers and Olives

   3 min hands-on

   • Add capers and sliced olives to the skillet.
   • Stir and cook to release flavors.

5. Build the Sauce

   2 min hands-on11 min waiting

   • Add sun-dried tomatoes, breaking them into smaller pieces.
   • Stir in water, reduce heat, and simmer until sauce thickens.

6. Cook Pasta

   3 min hands-on10 min waiting

   • Cook pasta in boiling salted water until al dente.
   • Reserve some pasta water before draining.

7. Finish the Sauce

   1 min hands-on

   • Stir reserved pasta water into the sauce for a glossy texture.
   • Season with salt and black pepper.

8. Combine Pasta and Sauce

   2 min hands-on

   • Add drained pasta to the skillet with the sauce.
   • Toss over low heat to coat pasta.

9. Garnish and Serve

   1 min hands-on

   • Remove from heat and stir in parsley leaves.
   • Serve with additional parsley and a drizzle of olive oil if desired.
   • Cooking tips:
   • For extra depth of flavor, use some oil from the sun-dried tomatoes or anchovy tin.
   • Rinse capers and olives for a milder taste.
   • Don't skip the starchy pasta water—it helps bind the sauce and pasta.
   • Adjust red pepper flakes to suit your spice tolerance.