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Pasta Puttanesca

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Pasta Puttanesca

Ingredients

Serves 4

  • 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 (28-ounce) 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

Directions

  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.
From Martha Stewart Living, April 2001

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