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LOCATION: Recipes >> Pasta >> Vermicelli 01

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VERMICELLI ALLA SANGIOVANNELLO
(vermicelli for St. John's eve)

1/4 cup olive oil
3 large cloves garlic, crushed
3 whole anchovies
1 lb. tomatoes, peeled, cored, and crushed
1 tablespoon capers, chopped
1 teaspoon red pepper flakes
12 oz. vermicelli (or spaghetti)
salt to taste

Mash the anchovies with a fork and add to the crushed tomatoes (I
just chop my tomatoes finely with a chef's knife). Heat up the
oil and fry the garlic to a golden color. Add the tomatoes &
anchovies and cook for 15 minutes on medium. Add the capers and
red pepper flakes and stir. The sauce is ready now, add salt to
taste (we start with 1/2 teaspoon). Cook your pasta al dente and
drain. Add the sauce and serve hot. Cheese is not meant to be
sprinkled over this dish.

Every ingredient is to taste...so add more anchovies, garlic, red
pepper flakes, tomatoes, or capers if you wish!

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