PASTA PUTTANESCA

PASTA PUTTANESCA
PASTA PUTTANESCA

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • •2 tablespoons (2 turns around the pan) extra-virgin olive oil

  • •4 to 6 cloves garlic, chopped

  • •1 tin flat anchovy fillets , drained

  • •1 /2 teaspoon crushed red pepper flakes

  • •20 oil-cured black olives, cracked away from pit and coarsely chopped

  • •3 tablespoons capers

  • •1 (32-ounce) can chunky style crushed tomatoes

  • •1 (14.5-ounce) can diced tomatoes, drained

  • •A few grinds black pepper

  • •1/4 cup (a couple of handfuls) flat leaf parsley, chopped

  • •1 pound spaghetti, cooked to al dente (with a bite)

  • •Crusty bread , for mopping

  • •Grated Parmigiano Reggiano or Romano, for passing, optional

Directions

1. Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. Sauté mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes. 2. Add olives, capers, tomatoes, black pepper, and parsley. Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes. 3. Toss sauce with cooked pasta.

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