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Vermicelli Alla Sangiovannello

  • 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.s vermicelli (or spaghetti)
  • salt to taste

(vermicelli for St. John's eve). 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 add more anchovies, garlic, red pepper flakes, tomatoes, or capers if you wish!

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