Pasta Puttanesca

Name: Pasta Puttanesca
Ingredients: 1 lb. spaghetti, linguine or other thin dried pasta; 2 (2 lb. 3 oz. each) cans peeled Italian plum tomatoes; 1/4 c. best-quality olive oil; 1 tsp. oregano; 1/8 tsp. dried red pepper flakes or to taste; 1/2 c. tiny black Nicoise olives; 1/4 c. drained capers; 4 garlic cloves, peeled and chopped; 8 anchovy fillets, coarsely chopped; 1/2 c. chopped Italian parsley (plus additional for garnish); 2 Tbsp. salt

11 ingredients

10 steps

Ingredients

1 lb. spaghetti, linguine or other thin dried pasta
2 (2 lb. 3 oz. each) cans peeled Italian plum tomatoes
1/4 c. best-quality olive oil
1 tsp. oregano
1/8 tsp. dried red pepper flakes or to taste
1/2 c. tiny black Nicoise olives
1/4 c. drained capers
4 garlic cloves, peeled and chopped
8 anchovy fillets, coarsely chopped
1/2 c. chopped Italian parsley (plus additional for garnish)
2 Tbsp. salt

Directions

1

Bring 4 quarts water to a boil in a large pot.
2

Add salt and stir in the spaghetti.
3

Cook until tender, but still firm.
4

Drain immediately when done and transfer to 4 heated plates.
5

While spaghetti is cooking, drain the tomatoes; cut them crosswise into halves and squeeze out as much liquid as possible.
6

Combine tomatoes and olive oil in a skillet and bring to a boil.
7

Keep the sauce at a full boil and add remaining ingredients except pasta, one at a time, stirring frequently.
8

Reduce heat slightly and continue to cook for a few minutes, or until sauce has thickened to your liking.
9

Serve immediately over hot pasta and garnish with additional chopped parsley.
10

Makes 4 main course portions.