Pasta Ala Puttanesca

* Exported from MasterCook *

PASTA ALA PUTTANESCA

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Spaghetti, linguini, or
Other pasta of your choice
2 cn Peeled italian tomatoes
1/4 c Olive oil
1 t Oregano
1/8 ts Dried red pepper flakes
1/2 c Tiny black Nicoise olives
1/4 c Drained capers
4 cl Garlic, peeled and minced
8 Anchovie filets, chopped
1/2 c Chopped parsley
2 tb 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



- - - - - - - - - - - - - - - - - -