Puttanesca Sauce Over Tagliatelle Pasta

• 8 ounces linguine, tagliatelle, or spaghetti
• 15 ounces can chopped tomatoes in sauce, with peppers ok
• 12 fillets of anchovies, coarse chopped with packing oil (1 tin)
• 4 ounces Kalamata or black olives, rough chopped. Fresh from Deli, not canned.
• 2-3 tablespoons capers without liquid
• 1 green jalapeno, seeded and coarse chopped
• 3 large cloves garlic, thin sliced
• 1/4 cup Italian parsley, chopped plus several sprigs
• 2 tablespoons Extra Virgin Olive Oil
• 1/2 teaspoon fresh ground coarse black pepper
• 1 pinch red pepper flakes

1. Add anchovy packing oil and 1T olive oil to a 10" skillet; saute pepper and anchovies on low heat for about 5 minutes. One minute before the end, add the garlic.
2. Add 1T olive oil, tomatoes, capers, olives and black pepper and chopped parsley and cook on low heat until liquid reduced; about 10 - 15 minutes.
3. Halfway into Step 2, start the pasta in boiling oiled and salted water and cook until rnal dente; check the package for time, usually about 8 to 9 minutes.
4. Drain the pasta.

linguine, tomatoes, anchovies, black olives, capers, green, garlic, italian parsley, olive oil, fresh ground coarse black pepper, red pepper

Taken from food52.com/recipes/25601-puttanesca-sauce-over-tagliatelle-pasta (may not work)