PUTTANESCA SAUCE RECIPE with Anchovies, black olives and capers.

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PASTA

PUTTANESCA SAUCE
WITH ANCHOVIES, OLIVES AND CAPERS

Spaghetti alla puttanesca

Naples - Campania
Preparation - Medium
Prep: 10; Cook: 15
Serves 4
Vegetarian

Rich and satisfying.

INGREDIENTS:

2 small (14 - 16 oz) or 1 large (28 oz) can crushed tomatoes
4 cloves of garlic, halved
4 or 5 anchovy filets, chopped
3 T olive oil
10 - 12 black olives, stoned and coarsley chopped
2 TBSP capers, soaked and drained
2 TBSP Italian parsley, chopped
1/2 to 1 small red chili, chopped
salt
1 lb spaghetti or spaghettini

Pasta pot, saucepan or skillet (we use a large non-stick wok) large enough to fit all ingredients.

SET the pasta water to boil.

SET aside some of the olives, parsley and capers as a garnish.

IN a deep pan lightly brown the garlic in hot oil. Add anchovies, crush to a paste with a fork.

ADD the tomatoes, olives, capers and the chili, cook over medium high heat for 10 minutes, stirring occasionally.

ADD parsley and cook for a couple minutes more.

COOK the pasta. Drain well.

IN the pan, or in a warm serving bowl, put the cooked and drained pasta, add the sauce, and mix thoroughly. Some like to add a sprinkling of fresh chopped parsley at this point.

Cheese is not usually served with this dish.

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PUTTANESCA SAUCEWITH ANCHOVIES, OLIVES AND CAPERS

PUTTANESCA SAUCE
WITH ANCHOVIES, OLIVES AND CAPERS