Monday, October 24, 2011

Pasta Puttanesca

We love this dish at our house. It is so easy to make. And it is great if you have a bumper crop of romas!
I did a quick search and found this recipe on another blog, Cooking with Amy.

Pasta alla Puttanesca
makes enough for a pound of pasta (I used brown rice pasta)

2 Tablespoons olive oil
2 cloves of garlic
3 anchovies (from a tin)
1/2 cup Kalamata olives
1 Tablespoon capers
1 - 2 pinches chili flakes (depending on how spicy you like)
1 28 ounce can of whole peeled tomatoes- I used fresh- chopped
optional: a few fresh bail leaves or oregano leaves

Mince the garlic finely. Heat the olive oil in a heavy saucepan over medium heat, and add the anchovies and garlic, stirring to break up the anchovies and keep the garlic from burning. Cook until the garlic is fragrant and the anchovies melt. Roughly chop the olives and add them, the chili flakes and the drained capers to the pan. Stir and then add the tomatoes, crushing each one in your hand before adding it to the pan along with the juice. Simmer over low heat for about 15 minutes, stirring frequently. Sauce should be thick and rich. Toss sauce with penne, spaghetti or bucatini over medium heat for a couple of minutes before serving to allow the pasta to absorb some sauce. Add torn basil leaves or oregano if desired. Note: This sauce does require need salt or cheese, because of the salty flavors of anchovies, capers and olives.

**Delicious and super easy

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