Linguine Alla Puttanesca

Name: Linguine Alla Puttanesca
Ingredients: 16 oz Extra Virgin Olive Oil; 24 cloves of fresh garli peeled and smashed; 6 dried red pepper pods(pepperincino rosso); 8 boxes of Italian Pomi brand chopped tomatoes; 18 oz by weight Nicoise olives; 6 oz by weight Capote Capers; Italian flat leaf parsley in abundance; salt and pepper to taste.

8 ingredients

1 steps

Ingredients

16 oz Extra Virgin Olive Oil
24 cloves of fresh garli peeled and smashed
6 dried red pepper pods(pepperincino rosso)
8 boxes of Italian Pomi brand chopped tomatoes
18 oz by weight Nicoise olives
6 oz by weight Capote Capers
Italian flat leaf parsley in abundance
salt and pepper to taste.

Directions

1

Put the olive oil in a pot with the crushed garlic and red peppers. Saute over medium high heat until the garlic turns blonde. Add the chopped tomatoes and cook for 20-30 minutes until the sauce has a good consistency. Season with salt and pepper. Add the sauce to the pasta in a saute pan and add the olives, capers and lots of coarsley chopped italian parsley. Cheese is not served with this dish. Cook for aproximately 5 minutes, season with salt and pepper and garnish with fresh italian parsley and olive oil drizzle. Most recipes call for some anchovies. This version does not and provides a less assertive taste that will appeal to a wider range of palates. Italian anchovies are very different than the ones available in the U S A because they are either fresh or salt preserved.