Pasta Puttanesca
Ingredients
- 1 pound spaghetti, linguine or angel hair pasta
- 2 28 oz Canned Italian plum tomatoes
- 1 tsp oregano
- 1/8 tsp red pepper flakes
- 1/2 cup kalamata olives pitted
- 1/4 cup capers drained
- 4 cloves garlic minced or pressed through garlic press
- 8 fillets Anchoives
- 1/2 cup fresh parsley chopped
- 2 tsp salt
Instructions
- Bring four quarts of water to a boil in a large pot. Add 1 tablespoon salt to the water and add pasta. Cook according to package directions. Drain completely, drizzle with olive oil.
- While pasta is cooking, heat olive oil in a skillet over low heat. Drain tomatoes and chop into 1/2 inch pieces and add to skillet. Bring to a medium simmer.
- Add remaining ingredients, finishing with the olives and capers.
- Serve over hot pasta.
