PREP TIME: 10 min | COOK TIME: 15 min TOTAL TIME: 25 min | YIELDS: 2 servings
|1-9 oz pkg||Three Bridges Triple Cheese Ravioli|
|2 tbsp||olive oil|
|2 cloves||garlic, crushed or finely chopped|
|6-8||anchovy fillets, chopped|
|1-2||tomatoes, finely chopped|
|14 oz||can of peeled, chopped tomatoes|
|1/2 cup||black olives|
|handful of fresh parsley, chopped|
|1/2 tsp||chili flakes|
|grated parmesan cheese|
- Cook the ravioli in a pot and cook according to instructions on the package. Reserving ¼ cup of pasta water, drain, cover and keep warm.
- Heat the olive oil in a large pan over medium-high heat and add the garlic and anchovies. Cook briefly until the garlic just starts to turn golden and the anchovies break down. Add the tomatoes, capers, olives, half the parsley, basil, and chili and cook for 3-4 minutes. If it starts thickening too quickly, go ahead and add the pasta water. Add additional water if necessary.
- Add the ravioli to the sauce and gently mix. Cook for another 3-4 minutes.
- Serve topped with remaining parsley and parmesan cheese and enjoy!