Spaghetti alla puttanesca

Contributed By: Kay Davis

Ingredients:

A favorite in 'Bella Napoli'.
• 2 small (14 - 16 oz) or 1 large (28 oz) can crushed tomatoes
• 4 cloves of garlic, halved
• 4 or 5 anchovy filets, chopped
• 3 T olive oil
• 10 - 12 black olives, stoned and coarsley chopped
• 2 TBSP capers, soaked and drained
• 2 TBSP Italian parsley, chopped
• 1/2 to 1 small red chili, chopped
• salt
• 1 lb spaghetti

Method:

Put the pasta water to boil.

SET aside some of the olives, parsley and capers as a garnish.

IN a deep pan lightly brown the garlic in hot oil. Add anchovies, crush to a paste with a fork.

ADD the tomatoes, olives, capers and the chili, cook over medium high heat for 10 minutes, stirring occasionally.

ADD parsley and cook for a couple minutes more.

COOK the pasta. Drain well.

IN the pan, or in a warm serving bowl, put the cooked and drained pasta, add the sauce, and mix thoroughly. Some like to add a sprinkling of fresh chopped parsley at this point.

Cheese is not usually served with this dish.


Return To List Of Recipe Titles