Pasta Puttanesca

By á-174942

Ingredients

• SERVING SUGGESTIONS:
• 2 tablespoons extra-virgin olive oil (2 turns around the pan)
• 4 garlic cloves - (to 6) 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 can chunky-style crushed tomatoes - (32 oz)
• 1 can diced tomatoes - (14 1/2 oz) drained
• A few grinds black pepper
• 1/4 cup flat leaf parsley chopped (a couple of handfuls)
• 1 pound spaghetti cooked to al dente
• Crusty bread for mopping
• Grated Parmigiano Reggiano or Romano (optional)
• Bitter Greens Salad (see recipe)

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 a bubble, reduce heat, and simmer 8 to 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.

This recipe yields 4 servings.

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.