Pasta Puttanesca Sauce
| Category | Sauce
|
| Classification | Italian |
| Added By |
Phyllis Watson |
| Added On | |
| Prep Time | |
| Yield | 4 servings |
| Source | Silver Palate Cookbook |
| Comment | |
Ingredients
- For 1 pound of pasta
- 2 2 pound 3 ounce cans Italian tomatoes
- 1/4 cup olive oil
- 1 teaspoon oregano
- 1/8 teaspoon dried red pepper flakes
- 1/2 cup tiny black Nicoise olives
- 1/4 cup capers
- 4 cloves chopped garlic
- 8 anchovy fillets, coarsely chopped
- 1/2 cup parsley
- 2 tablespoon !! salt
Directions
1. Bring 4 quarts water to a boil in a large pot. Add salt and stir in the spaghetti. Cook until tender but still firm, Drain immediately when done and transfer to 4 heated plates. 2. 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 except pasta, one at a time, stirring frequently. 4. Reduce heat slightly and continue to cook for a few minujtes, or until sauce has thickened to your liking. Serve immediately over hot pasta and garnish with additional chopped parsley.
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