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Pasta Ala Puttanesca

Recipe name:
Pasta Ala Puttanesca

Recipe category:
Pasta

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Recipe details:

1 lb Spaghetti, linguini, or Other pasta of your choice 2 cn Peeled italian tomatoes 1/4 c Olive oil 1 ts Oregano 1/8 ts Dried red pepper flakes 1/2 c Tiny black Nicoise olives 1/4 c Drained capers 4 cl Garlic, peeled and minced 8 Anchovie filets, chopped 1/2 c Chopped parsley 2 tb Salt 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

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Pasta Ala Puttanesca

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