Kara Moaratty, Design and Construction

This is my very favorite meal to make and share. It comes together so quickly and is flavorful and tasty, easy to add a protein too, or enjoy with a salad or on its own. One of the recipes I learned in culinary school that I’ve kept close for many years now.

Ingredients

• 16oz                  Pasta, shell pasta (Conchiglie) preferred
• 3-6cloves          Garlic, minced
• 1Tbsp                Olive oil
• ½ tsp                 Crushed red pepper
• 28oz can           Diced tomatoes
• ½ Cup               Kalamata Olives, chopped/sliced
• ¼ Cup               Capers
• Optional            1 anchovy fillet, minced
• To taste             Salt
• Garnish             Parsley, Parmesan

Directions

• Boil salty water, add pasta, cool to al dente according to directions
• While pasta cooks, add oil to sauce pan over medium, add garlic, cook until fragrant 30-60 seconds
• Add pepper, tomatoes, olives, and capers to pan, stir and let cook until pasta is ready
• If using, add anchovy and stir until fully incorporated
• Taste and adjust salt
• Drain pasta and add pasta to pan with sauce, stir
• Serve and garnish with chopped parsley and parmesan.