Puttanesca sauce pasta - pasta alla puttanesca
Recipe by Rosa Lanzillotti
2/3 cup pitted black olives, sliced
4 boned anchovy fillets
2 cloves of garlic
3 tablespoons olive oil or butter
1 tablespoon rinsed salted capers or rinsed and drained capers in vinegar, minced
Three or four ripe plum tomatoes, finely sliced
Salt and pepper to taste
A pound of spaghetti
Prep. Time → 10 min
Cook Time → 15 min
1. Chop the garlic and sauté it in the oil with the anchovies, stirring the mixture about to break up the anchovies. When the garlic’s lightly browned, add the olives, capers, and tomatoes. Check seasoning. Simmer the sauce for fifteen minutes, stirring occasionally. Meanwhile, cook the pasta. Stir the sauce into the pasta and serve.
2. A wine? A red, Vesuvio Rosso, might be nice.
main courses August 29, 2013 17:31
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