Saturday Night Fever Pasta

Saturday Night Fever Pasta

Serves 4

Salt (optional), for cooking the pasta
8 ounces angel hair pasta
2 cups store-bought marinara sauce (from one 26-ounce jar)
3 tablespoons black-olive paste (see Tips)
2 tablespoons capers, drained
1/2 teaspoon hot red pepper flakes or more to taste
1/4 cup chopped fresh parsley, for garnish
Tips: If getting angel hair pasta to stay on the fork gives you trouble,
breaking the pasta in half before you add it to the pot will make it easier
to eat. The difference is like combing out tangles in short versus long
hair. Vary the sauce as you please, using an Asian chile sauce instead of
hot red pepper, chopped black olives instead of black-olive paste, and/or
chopped fresh cilantro or basil instead of parsley.

  1. Bring a large pot of water to a boil over high heat. Add salt, if using,
    and stir in the angel hair pasta. Reduce the heat to medium-high and cook
    the angel hair, uncovered, until al dente, 4 minutes.

  2. Meanwhile, place the marinara sauce, olive paste, capers, and red pepper
    flakes in a small saucepan over medium-high heat. Bring to a boil, stirring,
    then remove the pan from the heat. Cover the pan to keep the sauce warm.

  3. Drain the angel hair well in a colander, shaking it a few times to remove
    any water that might still cling to the pasta. Return the angel hair to the
    pot. Spoon the sauce over it and stir to coat the pasta well. Serve at once,
    garnished with the parsley.

Source: Ann Byrn
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