Ingredients
4 anchovy fillets, drained, chopped, plus 1 tablespoon oil from can
1 pound fully cooked Spanish chorizo or smoked pork linguiça sausage, cut into 1/3- to 1/2-inch slices
3 garlic cloves, chopped
1 28-ounce can crushed tomatoes with added puree
1 cup pitted green olives, halved
1/4 cup drained capers
1 tablespoon smoked paprika
2 teaspoons dried oregano
12 ounces spaghetti
Preparation
Heat oil from anchovy fillets in heavy large deep skillet over medium-high heat. Add chorizo and cook until beginning to brown, stirring sausage often, about 4 minutes. Add anchovy fillets and garlic; stir 1 minute. Add crushed tomatoes, pitted green olives, drained capers, smoked paprika, and dried oregano. Simmer tomato sauce 5 minutes to blend flavors. Season sauce to taste with salt and pepper.
Meanwhile, cook spaghetti in boiling salted water until just tender but still firm to bite. Drain pasta; divide among plates. Top with sauce.
Nutritional Information One serving contains the following: Calories (kcal) 575.6 %Calories from Fat 40.3 Fat (g) 25.8 Saturated Fat (g) 7.8 Cholesterol (mg) 67.1 Carbohydrates (g) 56.2 Dietary Fiber (g) 5.8 Total Sugars (g) 0.9 Net Carbs (g) 50.5 Protein (g) 30.7
