Pasta with putanesca sauce
Yield: 4 Servings
Ingredients:
- 4 Cloves garlic; finely chop
- 2 tb Olive oil
- 15 Calamata olive; pitted or -pitted ripe olives
- 2 cn 16 oz ea. tomatoes
- 1/2 Of a 2 oz. can anchovy -fillets; mashed
- 3 oz Bottle capers in brine; 1/4c
- 1/3 c Parsley; chopped
Instructions:
Salt Pepper In large skillet cook garlic in oil till tender but not brown. Add olives tomatoes anchovies capers and parsley. Season. Bring to boiling; reduce heat. Simmer uncovered for 45 minutes. Serve over pasta. Makes about 4 cups of sauce. The Manganoro Italian Family Cookbook Seline Dell'orto
