Heat olive oil in a large skillet.
Add oil from can of anchovies.
Chop anchovies into small, 1/4-inch slices.
Add slices to pot and turn heat on about medium.
Cook about 5 minutes.
Anchovies will start to melt.
Add chopped garlic.
Cook 3 minutes longer.
Prepare tomatoes by pouring cans of tomatoes into a bowl and squishing them, breaking up the clumps of tomato into small pieces. Add the sauce to the pot. Cook for 10 minutes, stirring occasionally.
Add the roasted pine nuts and raisins. You can add pepper here, if you wish. Cook 20 minutes longer.
Add sliced olives. Cook sauce for 5 minutes longer. (Do not overcook sauce with olives added, as they will discolor the sauce.)
Cook pasta in 4 quarts of salted boiling water. Cook the pasta.
Place 1/3 of sauce into a large, wide serving dish. Add pasta and turn the pasta with a pasta with fork to integrate sauce into pasta. Keep adding sauce, turning until all pasta is covered with sauce an cappellini absorbs sauce, it takes a few minutes to mix sauce and pasta together. |
