Ingredients: |
Ingredients: 4 medium garlic cloves, minced to paste
salt
1 lb spaghetti
2 T olive oil
1 t red pepper flakes
4 t minced anchovies (about 8 fillets)
1 (28 oz ) can diced tomatoes, drained (1/2 c juice reserved)
3 T capers, rinsed
1/2 c black Kalamata olives, pitted and chopped coarse
1/4 c minced fresh parsley leaves.
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Directions: |
Directions:Bring 4 quarts water to rolling boil in large stockpot. Meanwhile, mix garlic with 1 T water in small bowl; set aside. When water is boiling, add 1 T salt and pasta; stir to separate pasta. Immediately heat oil, garlic mixture, red pepper flakes, and anchovies in large skillet over medium heat; cook, stirring frequently, until garlic is fragrant but not brown, 2 - 3 minutes. Stir in tomatoes and simmer until slightly thickened, about 8 minutes. Cook pasta until al dente. Drain, then return pasta to pot; add 1/4 c reserved tomato juice and toss to combine. Stir capers, olives, and parsley into sauce. Pour sauce over pasta and toss to combine, adding more tomato juice to moisten if necessary. Adjust seasonings with salt; serve immediately. |
Personal
Notes: |
Personal
Notes: My son-in-law Mark introduced me to this recipe by preparing it in my kitchen for visiting family members and friends who all thoroughly enjoyed it. I recall that at the end of the meal, when Mother asked about the ingredients, she was quite surprised to learn about the anchovies in this tasty dish.
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This recipe for Pasta Puttanesca is from