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Pasta Puttanesca
Yields: 4 serving(s)
Ingredients
- 1/4 cup(s) olive oil
- 1 large garlic cloves, peeled
- 6 fillets of anchovies, drained
- 3 heaping teaspoons capers
- 1/8 teaspoon(s) crushed red pepper flakes
- 20 black kalamata olives, pitted
- 1 small bunch fresh basil leaves
- 28 ounce(s) plum tomatos, drain, break up with hands
- 1/2 cup(s) finely chopped parsley
- 12 ounce(s) spaghetti or 1 pound(s) fresh pasta
- Grated parmesan or pecorino
Directions
- Heat the olive oil over low heat in a large skillet.
- Add the garlic and mashed anchovies, stir until almost dissolved, about 5 minutes.
- 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.
- Pour the sauce over the cooked pasta.
- Serve parmesan on the side.
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