Pasta Puttanesca
39
This quick and easy pasta dish tastes delicious. For a vegetarian version, just omit the anchovies, and it is still refreshingly tasty.
Ingredients
| ¼ | cup |
olive oil
|
|
| 1 | large |
garlic cloves
|
* |
| 6 | each |
anchovy fillets
ditch it for a vegetarian version |
* |
| 3 | teaspoons |
capers
heaping |
* |
| ⅛ | teaspoon |
red pepper flakes
crushed |
* |
| 20 | each |
olives
black kalamata, pitted |
* |
| 1 | small |
basil
fresh, bunch |
* |
| 28 | ounces |
italian plum (roma) tomatoes
drain, break up with hands |
|
| ½ | cup |
parsley leaves
finely chopped |
|
| 12 | ounces |
spaghetti
or 1 lb fresh |
|
| 1 | x |
Parmesan cheese
or pecorino |
* |
Directions
Heat the olive oil over low heat in a large skillet. Add the garlic and mashed anchovies, stir until almost dissolved, about 5 minutes.
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 to 12 minutes.
Add a little of the reserved juice if the sauce seems too dry.
Remove from the heat and stir in the parsley.
Pour the sauce over the cooked pasta. Serve Parmesan on the side.
