This infinitely adaptable dish transforms a handful of pantry items into a well-seasoned red sauce with a spicy kick. Use what you have on hand to make this dish work for you. Substitute a can of diced tomatoes for crushed, use other olives in place of kalamata, swap in parsley for basil, or go wild and toss in a pinch of dried oregano. If you’re a fan of strong flavors add more garlic, more anchovy, or more red pepper. Embrace the assertive seasoning as did the dish’s rumored inventors, the ladies in the bordellos of Naples, Italy, from whom the sauce supposedly draws its name.
- 8 oz spaghetti, linguine, or fettuccine, broken in half
- 1 (28 oz) can crushed tomatoes
- 1 tbsp tomato paste
- 1 tsp anchovy paste
- 2 cloves garlic, finely chopped
- ½ cup fresh basil leaves, chopped, plus more for garnish
- ¼ cup pitted kalamata olives, roughly chopped
- 2 tbsp capers, drained and roughly chopped
- ¼ to ½ tsp red pepper flakes
1) Place pasta in starch pan and load into Suvie. Stir all remaining ingredients together in a Suvie pan, season with ground black pepper, and insert into the top right zone of your Suvie. Fill reservoir, input settings, and cook now or schedule.
My Cook > Slow Cook Settings
Low, 6 hours
Starch: 10 minutes
2) Immediately after the cook, run pasta under warm water, separating any strands that have stuck together. Transfer pasta to a large bowl and toss with desired amount of sauce. Divide pasta between 4 bowls, top with more basil, if using, and serve. Refrigerate any unused sauce and use within 3 days.
Nutritional Information per serving (4 servings per recipe): Calories 307, Total Fat 2g, Total Carbohydrates 62g, Total Sodium 643mg, Total Protein 12g