Pasta ala puttanesca

Yield: 4 servings

Measure Ingredient
1 pounds Spaghetti, linguini, or
\N \N Other pasta of your choice
2 cans Peeled italian tomatoes
¼ cup Olive oil
1 teaspoon Oregano
⅛ teaspoon Dried red pepper flakes
½ cup Tiny black Nicoise olives
¼ cup Drained capers
4 cloves Garlic, peeled and minced
8 \N Anchovie filets, chopped
½ cup Chopped parsley
2 tablespoons Salt

1. Bring 4 quarts water to a boil; add salt and stir in spaghetti.

Cook until tender but still firm. Drain, and transfer to heated plates.

2. While spaghetti is cooking, drain the tomatoes, cut them cross- wise into halves, and squeeze out as much liquid as possible. Combine tomatoes and olive oil in a skillet and bring to a boil. Keep the sauce at a full boil and add remaining ingredients except pasta, one at a time, stirring frequently. 3. Reduce heat and continue to cook for a few minutes, or until sauce has thickened to your liking. Serve immediately over hot pasta and garnish with additional parsley.

Source: The Silver Palate Cookbook

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