Puttanesca I
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"Named after the Italian ladies of the night, this sauce goes well with any type of spaghetti."
Original recipe yield: 4 servings.
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INGREDIENTS:
- 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
- 8 ounces pasta
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DIRECTIONS:
- Heat oil in a skillet over low heat. Add garlic, and saute until golden. Add sieved tomatoes, and cook 5 minutes.
- Stir in anchovies, and then tomato paste. Add capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally.
- While the sauce is simmering, cook pasta in a large pot of boiling salted water. Drain. Toss with sauce, and serve.
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