Hells Canyon Pasta Recipe

Hells Canyon Pasta Recipe

1 (16 oz.) box of linguine or any pasta
1 big fresh banana pepper, that have been seeded, stemmed & diced
1 (14 1/2 oz.) can of tomatoes with their juice, diced
1 (2 oz.) can of flat anchovies with olive oil
1 tsp. of garlic, minced
1 (28 oz.) can of tomatoes with juice, diced
Pepper & salt for taste
1 tbsp. of capers, drained

Pasta should be cooked as per package instructions. In the meantime, heat the olive oil that came with the anchovies on medium flame and saute the pepper, anchovies and garlic.

Continue to cook stirring often to mash the anchovies and just until the peppers become softened & anchovies have been turned to liquid.

Add to the mixture the tomatoes with their juice & the capers. Then season with some pepper & salt then mix together well. Also be sure to heat it all throughout.

Afterwards add the mixture into the cooked linguine and blend them well together before serving.

Makes 4 servings