Puttanesca I Recipe

Ingredients
<br>- 8 ounces pasta
<br>- 1/2 cup olive oil
<br>- 3 cloves garlic, minced
<br>- 2 cups chopped tomatoes, pushed through a sieve
<br>- 4 anchovy filets, rinsed and chopped
<br>- 2 tablespoons tomato paste
<br>- 3 tablespoons capers
<br>- 20 Greek olives, pitted and coarsely chopped
<br>- 1/2 teaspoon crushed red pepper flakes
<br><p></p>Directions
<br>step 1: Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
<br>step 2: Heat oil in a skillet over low heat; cook garlic in oil until golden.  Add sieved tomatoes, and cook 5 minutes. Stir in anchovies, tomato paste, capers, olives, and red pepper flakes.  Cook 10 minutes, stirring occasionally.
<br>step 3: Toss pasta with sauce, and serve.
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Ingredients
- 8 ounces pasta
- 1/2 cup olive oil
- 3 cloves garlic, minced
- 2 cups chopped tomatoes, pushed through a sieve
- 4 anchovy filets, rinsed and chopped
- 2 tablespoons tomato paste
- 3 tablespoons capers
- 20 Greek olives, pitted and coarsely chopped
- 1/2 teaspoon crushed red pepper flakes

Directions
step 1: Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
step 2: Heat oil in a skillet over low heat; cook garlic in oil until golden. Add sieved tomatoes, and cook 5 minutes. Stir in anchovies, tomato paste, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally.
step 3: Toss pasta with sauce, and serve.

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