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(1)

Putenesca

Ingredients
  • 1 lb. spaghetti, linguine or other thin dried pasta
  • 2 cans (2 lbs., 2 oz. each) peeled Italian plum tomatoes
  • 1/4 c. best quality olive oil
  • 1 t. oregano
  • 1/8 t. dried red pepper flakes
  • 1/2 c. tiny black Nicoise olives
  • 1/4 c. drained capers
  • 4 garlic cloves, peeled and chopped
  • 8 anchovy filets, coarsely chopped
  • 1/2 c. chopped Italian parsley, plus additional for garnish
  • 2 t. salt
Instructions

Bring 4 quarts of water to a boil in a large pot. Add salt and stir in the spaghetti. Cook until tender but firm. Drain immediately when done and transfer to 4 heated plates. While spaghetti is cooking, drain the tomatoes, cut them crosswise 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 one at a time, stirring frequently. Reduce heat slightly and continue to cook for a few minutes, or until sauce has thickened to your liking. Serve immediately over hot pasta with additional parsley as garnish.

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