De Arbol is a hot chile and a staple in Southwest kitchens. Add some heat to your next salsa or Mexican dish. Be adventurous and add them to your next stew or chili along with the other spices. Add some heat to your next salsa or Mexican dish.
1 lb pappardelle pasta
2 Tbsp olive oil
4 large cloves garlic, minced
8 dried chiles (chiles de arbol work well)
28 oz can of fire-roasted crushed tomatoes
4 oz. anchovy fillets, packed in oil, oil drained
1/2 cup pitted, chopped black olives
2 Tbsp capers, rinsed thoroughly
2 Tbsp Italian black parsley leaves, chopped
Set a large skillet or wok over medium-high heat. Once it’s hot, heat the oil then add the garlic and chiles. Cook for 2 minutes or until the garlic just begins to brown, then add the anchovies and tomatoes and reduce to medium-low, stirring often. When the anchovies have dissolved into the sauce, stir in the olives and capers and turn the heat to low.
While the sauce simmers, make the pasta. Set a large pot of water to boil. Normally, I advise salting the water heavily, but since this sauce is chock-full of briny capers, anchovies and olives, I’d skip the pasta water salt. When it comes to a rapid boil, add the pasta and cook until almost al dente, but still not done.
Using tongs, transfer the pasta directly from the cooking water into the skillet with the sauce, tossing with the sauce as you go. You may need to use a slotted spoon to get all the pasta out. Toss in the skillet for a couple of minutes to finish cooking the pasta, then serve and sprinkle with the parsley.
Makes 4 – 6 servings.