spaghetti puttanesca

Name: spaghetti puttanesca
Ingredients: 2 tablespoons olive oil; 6 cloves chopped garlic; 1 can anchovy, drained; 32 ounces crushed tomatoes (cento tomatoes are the perfect thickness for this recipe); 14 cup fresh flat leaf parsley, chopped; 1 teaspoon red pepper flakes; 20 kalamata olives, coarse chopped; 3 tablespoons capers; 1 12 lbs fresh tomatoes, peeled,cored,seeded,and roughly chopped (i like a mixture of yellow and red tomato); 1 lb dried spaghetti

10 ingredients

7 steps

Ingredients

2 tablespoons olive oil
6 cloves chopped garlic
1 can anchovy, drained
32 ounces crushed tomatoes (cento tomatoes are the perfect thickness for this recipe)
14 cup fresh flat leaf parsley, chopped
1 teaspoon red pepper flakes
20 kalamata olives, coarse chopped
3 tablespoons capers
1 12 lbs fresh tomatoes, peeled,cored,seeded,and roughly chopped (i like a mixture of yellow and red tomato)
1 lb dried spaghetti

Directions

1

in a pot of boiling, salted water, start cooking the pasta.
2

in a large pan,heat oil, garlic, pepper flakes, and anchovies over med heat.
3

as mixture warms, break anchovies apart into very small pieces and stir until they almost seem to dissolve.
4

add all remaining ingredients except pasta and fresh tomato.
5

simmer until sauce has almost reached desired thickness.
6

add fresh tomato and continue simmering to desired thickness.
7

you pasta should be cooked to al dente and drained by now, toss it with the sauce until heated through, then remove from heat and serve, garnishing with some more presh parsley and some grateed parmesan or pecorino romano.