Spaghetti Alla Pescatore

Course : Italian
Serves: 6
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1 clove garlic
1/2 cup olive oil
6 fillets anchovies
16 ounce tomatoes peeled
1 pieces red pepperoni 2 inch slice
2 tablespoons capers
1/2 teaspoon paprika
1 pound noodles
1/2 cup parsley -- finely chopped

Preparation / Directions:

In a large skillet, brown the garlic in olive oil over low heat. Discard garlic. Mash the anchovies and cook in oil for 1 minute, then add tomatoes, pepperoni, capers and paprika. Simmer, uncovered, for 20 minutes. Meanwhile cook the pasta in salted water until al dente. Drain thoroughly and toss with the sauce. Sprinkle with parsley and serve at once.

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