Puttanesca I

Name: Puttanesca I
Ingredients: 8 ounces pasta; 1/2 cup olive oil; 3 cloves garlic, minced; 2 cups chopped tomatoes, pushed through a sieve; 4 anchovy filets, rinsed and chopped; 2 tablespoons tomato paste; 3 tablespoons capers; 20 Greek olives, pitted and coarsely chopped; 1/2 teaspoon crushed red pepper flakes

9 ingredients

3 steps

Ingredients

8 ounces pasta
1/2 cup olive oil
3 cloves garlic, minced
2 cups chopped tomatoes, pushed through a sieve
4 anchovy filets, rinsed and chopped
2 tablespoons tomato paste
3 tablespoons capers
20 Greek olives, pitted and coarsely chopped
1/2 teaspoon crushed red pepper flakes

Directions

1

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
2

Heat oil in a skillet over low heat; cook garlic in oil until golden. Add sieved tomatoes, and cook 5 minutes. Stir in anchovies, tomato paste, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally.
3

Toss pasta with sauce, and serve.