Pasta Puttanesca Version
Ingredients
- 2 tbsp extra-virgin olive oil
- 4-6 chopped garlic cloves
- 2 tbsp anchovy paste
- Pinch crushed red pepper flakes
- 20 oil-cured black olives or greek olives coarsely chopped pits removed
- 3 tbsp capers
- 1 32-oz can chunky style crushed tomatoes
- 1 14.5-oz can diced tomatoes, drained
- A few grinds black pepper
- ¼ c a couple of handfuls flat-leaf parsley, chopped
Instructions
- Add oil, garlic, anchovies, and crushed pepper to a large sauté pan.
- Sauté mixture for about 3 minutes. The anchovies should melt into oil and completely dissolve. The garlic should also be tender.
- Add olives, capers, tomatoes, black pepper, and parsley. Bring sauce to a bubble, reduce heat, and simmer for 8 to 10 minutes.