Pasta Puttanesca (Rachel Ray)

By Golfwidow7

Ingredients

• 2 Tbsp extra virgin olive oil
• 4-6 cloves garlic, chopped
• 1 tin flat anchovy fillets, drained
• 1/2 tsp crushed red pepper flakes
• 20 oil cured black olives, cracked away from pit and coarsely chopped
• 3 Tbsp 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 flat leaf parsley, chopped
• 1 lb spaghetti, cooked to al dente
• Crusty bread, for mopping
• Grated Parmigiano Reggiano or Romano, for passing, optional

Preparation

Step 1

Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. Saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good! Add olives, capers, tomatoes, black pepper, and parsley. Bring sauce to bubble, reduce heat, and simmer 8-10 minutes.

Toss sauce with cooked pasta. Pass bread and cheese at the table and serve with a simple salad of mixed bitter greens dressed with oil and vinegar, salt and pepper.

Cook's Note: Get your olives from the bulk bins in the market, rather than buying a jar. The unit price is always much less per pound and you can get just what you need for each recipe.