The first Lenten recipe this year comes from Penny Ortolano of St. Benedict Church in Duluth, who sent in one for a linguine sauce “put together by my husband’s cousin, Henry Carrone, who takes great pleasure in cooking, especially Italian food.” She likes how easy it is to put together based on ingredients commonly found in the kitchen cupboard. Additional advice: “He has made very clear to me that I should not use rotel tomatoes, but they do take care of the need for hot chili peppers. I use rotel tomatoes for one of the cans. If your anchovies are packed in oil, adjust the amount of oil in which you are infusing the garlic.”

1/4 cup of olive oil infused with 8-10 cloves of garlic
2 14.5-oz. cans of diced tomatoes, seasoned with basil, garlic, oregano
1-2 tablespoons of capers, rinsed thoroughly
16 large black olives (or Kalamata olives)
Hot chili peppers
1 teaspoon of oregano
Pepper
1 or 2 cans of salted anchovies (depending on taste)

Finely chopped parsley

Directions:

Heat the oil and saute the garlic and anchovies. Allow the anchovies to dissolve, stirring when needed. Add the other ingredients all at once. Simmer on low for 20 minutes. Serve over linguine.