Spaghetti alla puttanesca

By lromito

Danny's recipe

Ingredients

• 2 2-ounce tins of anchovies
• 2 ounces capers packed in salt
• 1/3 cup extra virgin olive oil
• 1 garlic clove, chopped
• 1/2 teaspoon hot red pepper flakes
• 1 28 ounce can chopped tomatoes
• 2.25 oz can sliced black olives chopped
• 2 teas. tomato paste
• 1 pound spaghetti
• salt and pepper

Details

Servings 2

Preparation

Step 1

Rinse anchovies and roughly chop. Rinse capers and set aside. In a pot, heat olive oil over medium heat. Add garlic and hot red pepper and saute. When garlic turns golden add the anchovies and stir until they disintegrate. Add tomatoes, olives, capers and tomato paste. Mix well, When mixture starts to boil turn down the heat to low. Continue to simmer, stirring occasionally, until sauce thickens, about 15 minutes.