Mike's spaghetti alla puttanesca

Yield: 1 Servings

Measure Ingredient
2 \N Garlic cloves - minced
2 tablespoons Olive oil
1 small Hot red pepper - minced
6 \N Anchovy fillets -finely chop
1 cup Black olives, pitted, sliced
2 tablespoons Capers
1 pounds Tomatoes-ripe, thinly sliced
\N \N Salt and pepper to taste
¼ cup Parsley - chopped
\N \N Cooked spaghetti

~----------------------SPAGHETTI WITH WHORE'S SAUCE------------------------ Start the spaghetti cooking per package directions. While it is cooking, saute the garlic in oil till starting to bubble, but before it turns brown.

Add the hot pepper, olives, capers, anchoivies and tomatoes. Salt and pepper to taste and simmer 10 minutes. Drain the pasta, pour the sauce over and sprinkle with the chopped parsley. Parmesan freaks may sprinkle with cheese, but I think it detracts from the subtle flavors imparted by the ingredients in the sauce.

Posted to MM-Recipes Digest V4 #247 by Mike Reeves <kc6dmq@...> on Sep 16, 1997

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