Puttanesca

Name: Puttanesca
Ingredients: 8 ounces pasta; 14 cup olive oil; 3 garlic cloves, minced; 2 cups chopped tomatoes, pushed through a sieve; 4 anchovy fillets, rinsed and chopped; 2 tablespoons tomato paste; 3 tablespoons capers; 20 Greek olives, pitted and coarsely chopped; 12 teaspoon crushed red pepper flakes

9 ingredients

7 steps

Ingredients

8 ounces pasta
14 cup olive oil
3 garlic cloves, minced
2 cups chopped tomatoes, pushed through a sieve
4 anchovy fillets, rinsed and chopped
2 tablespoons tomato paste
3 tablespoons capers
20 Greek olives, pitted and coarsely chopped
12 teaspoon crushed red pepper flakes

Directions

1

Bring a large pot of water to a boil, then add salt ( water boils faster without salt so add after obtaining a boil).
2

Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
3

Heat oil in a skillet over low heat; cook garlic in oil until golden.
4

Meanwhile, chop and sieve tomatoes, add to skillet and cook 5 minutes.
5

Stir in anchovies, tomato paste, capers, olives, and red pepper flakes.
6

Cook 10 minutes, stirring occasionally.
7

Toss pasta with sauce, and serve.