Pasta puttanesca

4 servings

Ingredients

QuantityIngredient
¼cupPlus 1 tbs Olive oil
2tablespoonsButter
½cupMinced onion
2tablespoonsMinced garlic
cupPeeled, seeded, and chopped
Tomatoes
2ouncesAnchovies -- minced
½teaspoonHot red-pepper flakes
1tablespoonCapers
1cupUnpitted Kalamata olives
¼cupJulienned prosciutto --
(optional)
1poundsDried spaghetti
1tablespoonMinced parsley

Directions

Heat ¼ cup olive oil and the butter in a large skillet over low heat. When butter foams, add onion and garlic; saute slowly until very soft, about 10 minutes. Add tomatoes; simmer 10 minutes. Add anchovies and pepper flakes; cook 1 minute. Stir in capers, olives, and prosciutto (if used).

Bring a large pot of salted water to a boil. Add remaining tablespoon olive oil and sphagetti and cook until pasta is just tender. Drain thoroughly and add to sauce in skillet. Toss together well and serve immediately, garnished with minced parsley.

Serves 4.

Marilyn M Willhoff 20 Oct 1994 Recipe By : From Italian Cooking at the Academy From: Marjorie Scofield Date: 11-16-95 (12:32) (160) Fido: Recipes