Italian Pasta Puttanesca Recipe
Ingredients
| 1 pound spaghetti, linguine or other thin dried pasta | ||
| Peeled plum tomatoes | 2 Can (10oz) | |
| 1/4 cup best-quality olive oil _ | ||
| Oregano | 1 Teaspoon | |
| Red pepper flakes | 1/8 Teaspoon, dried | |
| 1/2 cup tiny black Nicoise olives | ||
| Capers | 1/4 Cup (16 tbs), drained | |
| Garlic | 4 Clove (5gm), chopped | |
| 8 anchovy fillets, coarsely chopped | ||
| 1/2 cup chopped Italian parsley, plus additional for garnish | ||
| Salt | 2 Teaspoon | |
Directions
Bring 4 quarts water to a boil in a large pot.
Add salt and stir in the spaghetti.
Cook until tender but still firm.
Drain immediately when done and transfer to 4 heated plates.
While spaghetti is cooking, drain the tomatoes, cut them crosswise into halves, and squeeze out as much liquid as possible.
Combine tomatoes and olive oil in a skillet and bring to a boil.
Keep the sauce at a full boil and add remaining ingredients except pasta, one at a time, stirring frequently.
Reduce heat slightly and continue to cook for a few minutes, or until sauce has thickened to your liking.
Add salt and stir in the spaghetti.
Cook until tender but still firm.
Drain immediately when done and transfer to 4 heated plates.
While spaghetti is cooking, drain the tomatoes, cut them crosswise into halves, and squeeze out as much liquid as possible.
Combine tomatoes and olive oil in a skillet and bring to a boil.
Keep the sauce at a full boil and add remaining ingredients except pasta, one at a time, stirring frequently.
Reduce heat slightly and continue to cook for a few minutes, or until sauce has thickened to your liking.
Chef
