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Thread: Puttanesca

  1. #1
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    8 ounces pasta
    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


    Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
    Heat oil in a skillet over low heat; cook garlic in oil until golden. Add sieved tomatoes, and cook 5 minutes. Stir in anchovies, tomato paste, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally.
    Toss pasta with sauce, and serve.
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