Pasta Puttanesca

This is one of those sauces that you don't really need an exact recipe for. Made to personal taste.

olive oil
5 or 6 Anchovies, chopped
2 large cloves of garlic, minced
Large can of quality Italian tomatoes, coarsely chopped
salt and pepper
oregano (fresh or dried)
Chili pepper (Optional)
Black olives
Green Olives
Note:  Capers are traditional in Puttanesca, but I don't care for capers so I sub in green olives.
Fresh Basil

Heat 2 or 3 tablespoons olive oil.
Add chopped anchovies and cook over medium heat until the anchovies break up.  Add the garlic, cook for another minute.  Add the tomatoes and a little oregano. Season with salt and pepper.  Simmer for about 10 minutes and then add the  olives (capers if using) and continue to cook until sauce has thickened, about ten minutes. Tear basil and add to sauce and serve immediately with your choice of long pasta.

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