Pasta Ala Puttanescaitalian, pasta 1 lb spaghetti, linguini, or 1 other pasta of your choice 2 can peeled italian tomatoes 1/4 cup olive oil 1 teaspoon oregano 1/8 teaspoon dried red pepper flakes 1/2 cup tiny black nicoise olives 1/4 cup drained capers 4 centiliter garlic, peeled and minced 8 anchovie filets, chopped 1/2 cup chopped parsley 2 tablespoon salt 1. Bring 4 quarts water to a boil; add salt and stir in spaghetti. Cook until tender but still firm. Drain, and transfer to heated plates. 2. While spaghetti is cooking, drain the tomatoes, cut them cross- wise into halves, and squeeze out as much liquid as possible. Combine tomatoes and olive oil in a skillet and bring to a boil. Keep the sauce at a full boil and add remaining ingredients except pasta, one at a time, stirring frequently. 3. Reduce heat and continue to cook for a few minutes, or until sauce has thickened to your liking. Serve immediately over hot pasta and garnish with additional parsley. Source: The Silver Palate Cookbook |
