Spaghetti ala Puttanesca

October 13, 2012

Spaghetti ala Puttanesca (Serves 2)

Ingredients:

  1 TBSP Olive OIl
  2 Anchovy Fillets ( packed in oil)
  Garlic, slices
  2 TBSP Capers, drained
  1/2 cup Kalamata Olives, sliced in half
  1 32 oz Peeled Crushed Italian Tomatoes
  Salt and pepper to taste
  8 oz of Spaghetti, cooked according to package

Procedure:

  1.  In a large nonstick with high sides.  Over medium heat, saute garlic, anchovy and pepper
       in olive oil until anchovies melt and garlic begins to slightly color.

  2.  Add crushed tomatoes, capers and olives.  Give it a stir and cook for about 10 minutes or
       until nicely thick and reduced.

  3.  Taste the sauce for seasoning and adjust to taste. Turn off heat and add fresh basil.  Add
        in cooked drained noodles.

  4.  Toss together to combine.