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PUTTANESCA SAUCE
WITH ANCHOVIES, OLIVES AND CAPERS

Spaghetti alla puttanesca

Naples - Campania
Preparation - Medium
Prep: 10; Cook: 15
Serves 4

 A favorite in 'Bella Napoli'.

  • 2 small (14 - 16 oz) or 1 large (28 oz) can crushed tomatoes
  • 4 cloves of garlic, halved
  • 4 or 5 anchovy filets, chopped
  • 3 T olive oil
  • 10 - 12 black olives, stoned and coarsley chopped
  • 2 TBSP capers, soaked and drained
  • 2 TBSP Italian parsley, chopped
  • 1/2 to 1 small red chili, chopped
  • salt
  • 1 lb spaghetti or spaghettini
OO Pasta pot, saucepan or skillet (we use a large non-stick wok) large enough to fit all ingredients.

SET the pasta water to boil.

SET aside some of the olives, parsley and capers as a garnish.

IN a deep pan lightly brown the garlic in hot oil. Add anchovies, crush to a paste with a fork.

ADD the tomatoes, olives, capers and the chili, cook over medium high heat for 10 minutes, stirring occasionally.

ADD parsley and cook for a couple minutes more.

COOK the pasta. Drain well.

IN the pan, or in a warm serving bowl, put the cooked and drained pasta, add the sauce, and mix thoroughly. Some like to add a sprinkling of fresh chopped parsley at this point.

Cheese is not usually served with this dish.

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