Ingredients
- 1/4 cup olive oil
- 6 garlic cloves, minced
- 4 anchovy fillets
- 1 1/2 teaspoons dried oregano
- 3/4 teaspoon crushed red pepper
- 4 cups chicken stock (unsalted)
- 12 ounces bucatini
- 3 pints cherry or grape tomatoes, multicolored, halved
- 2 tablespoons tomato paste
- 1/4 cup basil, fresh, chopped
- 1/4 cup parsley, fresh, chopped
- 24 kalamata olives, pitted, chopped
- 3 tablespoons capers
- 1/8 teaspoon salt
How to Make
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Step 1: Heat a large high-sided sauté pan over medium heat. Add oil to the pan; swirl to coat. Add the garlic, anchovies, oregano, and red pepper. Cook for 2 minutes, stirring constantly to break up the anchovies.
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Step 2: Add the stock and pasta to the pan. Bring to a boil. Cook for 10 minutes, stirring occasionally.
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Step 3: Add the tomatoes and tomato paste. Cook for 2 to 3 minutes or until the pasta is done. Remove the pan from the heat. Add the remaining ingredients, tossing to combine.
We hope you enjoy this recipe!
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