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(1)

Spaghetti Alla Puttanesca

Ingredients
  • 1 clove garlic, minced
  • 2 tbsp. olive oil
  • 2 cups peeled, seeded and chopped tomatoes
  • salt and black pepper
  • 1/4 teaspoon crushed red pepper
  • 1 tbsp. chopped fresh Italian parsley
  • 1 teaspoon oregano
  • 1 lb. spaghetti or spaghettini
  • 2 anchovy filets
  • 2 tbsp. capers
  • 8 black olives, pitted
Instructions

In a heavy skillet, saute the garlic in the oil until it is lightly coloured. Add the tomatoes, salt and pepper to taste and the red pepper. Cook the mixture over medium heat for 3 or 4 minutes, until the tomato liquid is slightly reduced. Lower the heat, add the parsley and oregano and simmer the sauce gently for 30 minutes. Cook the pasta al dente Mash the anchovies with a fork and add them and the capers and the olives to the sauce. Continue cooking the sauce over low heat until the pasta is ready. Drain the pasta and toss it with sauce. Serve hot.

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