Recipe: Pasta Puttanesca [edit]

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Edited by: Helen Pitlick

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Tags: Pasta

Yield: 4 servings

[edit] Ingredients

2	tablespoons extra-virgin olive oil, (2 turns around the pan)
4	garlic cloves, or to taste, chopped
1	tin flat anchovy fillets, drained
½	teaspoon crushed red pepper flakes
20	oil-cured black olives, cracked away from pit and coarsely chopped
3	tablespoons capers
1	can (32 oz) chunky-style crushed tomatoes
1	can (14 1/2 oz) diced tomatoes, drained
	a few grinds black pepper
¼	cup flat leaf parsley, chopped
1	pound spaghetti, cooked to al dente
	grated Parmigiano Reggiano or Romano (optional)

[edit] Preparation

Step 1	Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. Saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes.
Step 2	Add olives, capers, tomatoes, black pepper, and parsley. Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.
Step 3	Toss sauce with cooked pasta.

[edit] Tools

Skillet

[edit] About Pasta Puttanesca

Get your olives from the bulk bins in the market, rather than buying a jar. The unit price is always much less per pound and you can get just what you need for each recipe. Serving suggestion: Pass bread and cheese at the table and serve with a simple salad of mixed bitter greens dressed with oil and vinegar, salt, and pepper. From Cook's.