Pasta Puttanesca

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Ingredients

• 1 large bunch Basil ; sliced once
• 3 cups Olive oil
• 2 cups Roma or Cherry Tomatoes
• 1 tube Anchovy paste
• 1 bulb Garlic ; freshly chopped
• 1 pound Shell pasta
• 1 1/2 cups Kalamata olives
• Parmesan cheese ; freshly grated

Details

Servings 4

Preparation

Step 1

Mix garlic olive oil, black olives. Smoosh the olives with your fingers to help bring out the flavor.

Add tomatoes, anchovy paste and basil leaves.

The best was to cook is to do all of this iin the morning, cover and let it sit in the warm sun on a summer day for five hours. When it's time for dinner, pour over cooked pasta, add parmesan cheese and serve.

If you don't have a warm window, you can put ir in a warm oven, making sure it is warm and not hot - but it will not be quite as good.

There is no way to hurry this dish, and no replicating what an afternoon in the sun can do to bring out the flavors.

Shell pasta is best because it catches the sauce, which is so good you want a lot of it. But other pasta types can work too.

This is a rich, flavorable dish, not for the weak at heart. If you are garlic lover, you will love this dish.