1. Bring a large pot of water to a boil over high heat.

2. In a medium pan over medium heat add a few tablespoons of olive oil and saute the garlic and onion until softened and lightly golden in color. Add the anchovy filets and red pepper flakes and continue to cook until the filets have melted.

3. Add the tomatoes to the pan and continue to cook on medium heat for about 5-10 minutes until the tomatoes have broken down and sauce has thickened slightly. Add the capers and olives and cook a few minutes more.

4. While the sauce simmers add the pasta to the pot with salted boiling water and allow to cook until al dente.

5. Using tongs transfer the pasta to the pan with the sauce and allow to simmer together a minute so the noodles can absorb the sauce and flavor.

6. Plate in a bowls creating nests by twirling with tongs and a ladle (watch the stream for exact technique) ladle over the remaining sauce and garnish with parsley and more red pepper flakes if desired.

St. Joseph's Zeppole

Ingredients

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