Pasta ala puttanesca
Yield: 4 servings
Ingredients:
- 1 lb Spaghetti linguini or 1/2 c Tiny black Nicoise olives Other pasta of your choice 1/4 c Drained capers
- 2 cn Peeled italian tomatoes 4 cl Garlic peeled and minced
- 1/4 c Olive oil 8 Anchovie filets chopped
- 1 ts Oregano 1/2 c Chopped parsley
- 1/8 ts Dried red pepper flakes 2 tb Salt
Instructions:
1. Bring 4 quarts water to a boil; add salt and stir in spaghetti. Cook until tender but still firm. Drain and transfer to heated plates. 2. While spaghetti is cooking drain the tomatoes cut them cross- wise 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. 3. Reduce heat and continue to cook for a few minutes or until sauce has thickened to your liking. Serve immediately over hot pasta and garnish with additional parsley. Source: The Silver Palate Cookbook
