Pasta puttanesca
Yield: 4 Servings
Ingredients:
- 1/4 c Olive oil
- 1 lg Garlic cloves peeled
- 6 Fillets of anchovies -drained
- 3 Heaping teaspoons capers
- 1/8 ts Crushed red pepper flakes
- 20 Black kalamata olives -pitted
- 1 sm Bunch fresh basil leaves
- 28 oz Plum tomatos drain break -up with hands
- 1/2 c Finely chopped parsley
- 12 oz Spaghetti or 1 lb. fresh
Instructions:
-pasta Grated parmesan or pecorino 1. Heat the olive oil over low heat in a large skillet. Add the garlic and mashed anchovies stir until almost dissolved about 5 minutes. 2. Stir in the capers red pepper and olives; cook 1 minute. Add the basil and tomatoes; bring to a slow boil. Reduce the heat and simmer 10-12 minutes. Add a little of the reserved juice if the sauce seems too dry. Remove from the heat and stir in the parsley. 3. Pour the sauce over the cooked pasta. Serve Parmesan on the side.
