Pasta Puttanesca

Recipe Ingredients

2 tablespoons	30ml	Extra-virgin olive oil
		= (2 turns around the pan)
4		Garlic cloves - (to 6) - chopped
1		Tin flat anchovy fillets - drained
1/2 teaspoon	2.5ml	Crushed red pepper flakes
20		Oil-cured black olives - cracked away from
		Pit and coarsely chopped
3 tablespoons	45ml	Capers
1		Chunky-style crushed tomatoes - (32 oz)
1		Diced tomatoes - (14 1/2 oz) - drained
		A few grinds black pepper
1/4 cup	10g / 0.4oz	Flat leaf parsley - chopped
		= (a couple of handfuls)
1 lb	454g / 16oz	Spaghetti - cooked to al dente
		Crusty bread - for mopping
		Grated Parmigiano Reggiano or Romano - (optional)
		Serving Suggestions
		Bitter Greens Salad - (see recipe)

Recipe Instructions

Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. Saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good! Add olives, capers, tomatoes, black pepper, and parsley. Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.

Toss sauce with cooked pasta. Pass bread and cheese at the table and serve with a simple salad of mixed bitter greens dressed with oil and vinegar, salt, and pepper.

This recipe yields 4 servings.

Cook's Note: Get your olives from the bulk bins in the market, rather than buying a jar. The unit price is always much less per pound and you can get just what you need for each recipe.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1A14) - from the TV FOOD NETWORK

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