Braden Family Cookbook

Chuck Braden

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This is my takeoff on an Italian classic.  It is one of my favorite pasta recipes.  You should have all the ingredients for this recipe in your cupboard so it is convenient to make.  If you do not have these ingredients in your cupboard, go out and buy them right away!    


1/3 cup olive oil
1 TBSP. minced garlic
3 14 oz. Cans of diced tomatoes well drained (save liquid) and lightly chopped
1 TBSP. minced fresh Oregano, Mexican or Italian
˝ TSP. dried pepper flakes
2 TBSP. drained capers (rinsed and drained salted capers are the best) roughly chopped
12 black brined olives, pitted and halved
1 2 oz can of anchovies, drained and finely chopped
Salt to-taste
Fresh ground pepper
2 TBSP. fresh minced flat leaf parsley, roughly chopped
2 TBSP. finely chopped fresh basil
1# dried pasta, hearty type such as penne

to cook pasta:  cook to within one minute of the pasta being done according to the instructions then added to the above sauce for the last minute of cooking.

To a large saucepan add the olive oil and minced garlic.  Sauté it briefly without browning the garlic.  Add the tomatoes, tomato liquid, oregano, red pepper flakes, capers and black olives, cover the pan and simmer the sauce for 10 minutes, uncover and simmer for an additional 10 minutes stirring occasionally. 

To this sauce add the anchovies and season with salt and pepper.  Simmer for 5 additional minutes to heat through and blend flavors. 

Add the almost cooked pasta to the sauce and toss, cooking for about 1 additional minute.  Add a little of the pasta water if the mix is too dry. 

Sprinkle on the fresh basil and parsley. 

Makes 4 servings as a pasta dish  2  servings as an entree. 

Rich red wine, Sangiovese or Cabernet.  Good bread.  Minimal sauce for dipping so have olive oil available.