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Puttanesca

posted by Dinesh Soni 

"Named after the Italian ladies of the night, this sauce goes well with any type of spaghetti."


Ingredients

Original recipe makes 4 servingsChange Servings
 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

Directions

  1. 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.
  2. 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.
  3. Toss pasta with sauce, and serve.

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