Pasta Puttanesca (Vermecelli With Hot Sauce)

Recipe Ingredients

2 tablespoons	30ml	Olive oil
3		Garlic - minced
1		Anchovies - drained
6 cups	1422ml	Tomatoes - peeled, pureed
1 cup	237ml	Green olives - pimiento-stuffed
1/2 cup	73g / 2.6oz	Black olives - chopped
2 tablespoons	30ml	Capers
1 teaspoon	5ml	Basil leaves - crumbled
1/4 teaspoon	1.3ml	Hot pepper flakes - or to taste
1/4 cup	36g / 1.3oz	Chopped parsley
1 1/2 lbs	681g / 24oz	Vermicelli

Recipe Instructions

Heat the oil in a large heavy saucepan and sauteethe garlic until pale gold in color. Add the anchovies and stir, breaking them apart with the back of a wooden spoon. When the anchovies have dissolved, add the tomatoes and bring quickly to a boil.

Reduce heat and simmer for 10 minutes, stirring occasionally. Stir in green and black olives, capers, basil and hot pepper flakes to taste. Bring to a steady, gentle simmer and cook for 15 minutes.

Adjust seasonings. Stir in the parsley and cook until the sauce has thickened. Cook the vermicelli according to directions until al dente. Drain. Toss with enough of the sauce to coat the pasta well.

Serve any remaining sauce on the side.

Source:
The Silver Palate Cookbook

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