Pasta Puttanesca

Recipe Ingredients

1/4 cup	59ml	Olive oil
1 cup	237ml	Garlic cloves - peeled (large)
6		Anchovies
		- drained
3 teaspoons	15ml	Capers
1/8 teaspoon	0.6ml	Crushed red pepper flakes
20		Black kalamata olives
		- pitted
1		Fresh basil leaves
28 oz	795g	Plum tomatoes - drain, break
		- up with hands
1/2 cup	73g / 2.6oz	Finely chopped parsley
12 oz	340g	Spaghetti or 1 lb. Fresh
		- pasta
		Grated parmesan or pecorino

Recipe Instructions

1. Heat the olive oil over low heat in a large skillet. Add the garlic and mashed anchovies, stir until almost dissolved, about 5 minutes.

2. Stir in the capers, red pepper and olives; cook 1 minute. Add the basil and tomatoes; bring to a slow boil. Reduce the heat and simmer 10-12 minutes. Add a little of the reserved juice if the sauce seems too dry. Remove from the heat and stir in the parsley.

3. Pour the sauce over the cooked pasta. Serve Parmesan on the side.

Source:
The Silver Palate Cookbook

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