Pasta with putanesca sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Cloves garlic; finely chop | |
| 2 | tablespoons | Olive oil |
| 15 | Calamata olive; pitted, or pitted ripe olives | |
| 2 | cans | 16 oz ea. tomatoes |
| ½ | Of a 2 oz. can anchovy fillets; mashed | |
| 3 | ounces | Bottle capers in brine; 1/4c |
| ⅓ | cup | Parsley; chopped |
| Salt | ||
| Pepper | ||
Directions
In large skillet cook garlic in oil till tender but not brown. Add olives, tomatoes, anchovies, capers, and parsley. Season. Bring to boiling; reduce heat. Simmer, uncovered for 45 minutes. Serve over pasta.
Makes about 4 cups of sauce.
"The Manganoro Italian Family Cookbook" Seline Dell'orto