Pasta Puttanesca
- Coarse salt
- 1 pound spaghetti or linguine
- 3 tablespoons olive oil
- 6 medium cloves garlic, minced
- 1/2 teaspoon crushed red-pepper flakes
- 10 anchovies, crushed
- 1 twenty-eight-ounce can Italian plum tomatoes, seeded, chopped, and strained, reserving juice
- 3 tablespoons capers, drained
- 1/2 cup kalamata olives(3 ounces), pitted and coarsely chopped
- 2 tablespoons coarsely chopped fresh flat-leaf parsley
- 1. Bring a large pot of water to a boil. Add salt and pasta, and cook until pasta is al dente, about 12 minutes. Drain.
- 2. While pasta is cooking, heat oil in a large skillet over medium heat. Add garlic, red-pepper flakes, and anchovies. Cook, stirring, until aromatic, 1 to 2 minutes. Add tomatoes, reserved juice, capers, and olives. Bring to a boil. Lower heat to a simmer, and cook, stirring frequently, until slightly thickened, about 5 minutes.
- 3. Stir pasta into sauce. Cook, stirring, until sauce clings to pasta, about 2 minutes. Stir in parsley. Serve immediately.
salt, linguine, olive oil, garlic, redpepper, anchovies, italian plum tomatoes, capers, parsley
Taken from www.epicurious.com/recipes/member/views/pasta-puttanesca-1211767 (may not work)