Yield: 1 batch
Measure | Ingredient |
---|---|
½ cup | Olive oil |
3 cloves | Garlic, peeled & chopped |
2 cups | Tomatoes, pushed through |
\N \N | . a sieve |
4 \N | Anchovy fillets, rinsed & |
\N \N | . chopped |
2 tablespoons | Tomato paste |
3 tablespoons | Dramed capers |
20 \N | Greek olives, pltted & |
\N \N | . coarsely chopped |
½ teaspoon | Dried red pepper flakes |
Named after the Italian ladies of the night ("Puttane"), this sauce goes well with any type of spaghetti. Heat oil m a skillet over low heat. Add garlic and saute until golden. Add sieved tomatoes and cook 5 minutes. Stir in anchovies, then tomato paste. Add capers, olives and pepper flakes. Cook 10 minutes, stirring occasionally. Once pasta is cooked, if there's a delay in combining it with the sauce, toss it with 2 tablespoons olive oil; or briefly rinse it under hot water.
This will keep it from stickmg. ** Mom's Recipe card file ** Posted by The WEE Scot -- paul macGregor Submitted By PAUL MACGREGOR On 10-22-95