Pasta Napoletano, as good as Pizza!

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Pizza Napoletano is one of my all time favorites: capers, olives, anchovies, oregano. “It’s salty…but I like it.” (100 bonus points to anyone who knows where that line comes from.)
If it’s a good combination on pizza, it’s going to be great on pasta. And it’s one of those pastas you can make in the time it takes to boil water.

Pasta Napolitano Pizza Napoletano is one of my all time favorites: capers, olives, anchovies, oregano. “It’s salty…but I like it.” (100 bonus points to anyone who knows where that line comes from.)
If it’s a good combination on pizza, it’s going to be great on pasta. And it’s one of those pastas you can make in the time it takes to boil water.

Put your pasta water on to boil.

Assemble:
2 T capers, medium size
2 T olives, roughly chopped
1-2 cloves garlic, finely chopped
1-2 anchovy filets
Chili pepper to taste (optional)
1/2 cup canned, chopped tomatoes
1/4 teaspoon of dry oregano
Olive oil Pasta Napolitano Sauce

While you are pulling these ingredients all together, the water is going to come to a boil. Salt the water and add your pasta.

Add a small glug of olive oil to a saute pan that is big enough to hold all the cooked pasta.
Add enough oil to cover the bottom of the pan.  Add all your ingredients. Wait… before you add the ingredients, put the capers in the palm of your hand. Take a look. Throw them in the pan. Do the same thing with the olives and the oregano. Feel the weight, remember what you felt.  Next time you won’t have to spend time measuring. Get used to eyeballing quantities. 
Don’t try this with the chopped tomatoes unless you have really big hands.

When the pasta is  about a minute away from being done, do the risotto trick. Ladle a spoon full of pasta water into the sauce pan. Drain the pasta, and add the drained pasta to the saute pan. Let the pasta cook for another minute and it will soak up all the flavors. 
Plate the pasta, pop the cork on a hearty red wine, sit down & enjoy! Now mangia…and buon’ appetito!

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