Putenesca
Ingredients
- 1 lb. spaghetti, linguine or other thin dried pasta
- 2 cans (2 lbs., 2 oz. each) peeled Italian plum tomatoes
- 1/4 c. best quality olive oil
- 1 t. oregano
- 1/8 t. dried red pepper flakes
- 1/2 c. tiny black Nicoise olives
- 1/4 c. drained capers
- 4 garlic cloves, peeled and chopped
- 8 anchovy filets, coarsely chopped
- 1/2 c. chopped Italian parsley, plus additional for garnish
- 2 t. salt
Instructions
Bring 4 quarts of water to a boil in a large pot. Add salt and stir in the spaghetti. Cook until tender but firm. Drain immediately when done and transfer to 4 heated plates. While spaghetti is cooking, drain the tomatoes, cut them crosswise into halves, and squeeze out as much liquid as possible. Combine tomatoes and olive oil in a skillet and bring to a boil. Keep the sauce at a full boil and add remaining ingredients one at a time, stirring frequently. Reduce heat slightly and continue to cook for a few minutes, or until sauce has thickened to your liking. Serve immediately over hot pasta with additional parsley as garnish.
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