Puttanesca I

"Named after the Italian ladies of the night, this sauce goes well with any type of spaghetti."





Ingredients

• 8 ounces pasta
• 1/2 cup olive oil
• 3 cloves garlic, minced
• 2 cups chopped tomatoes, pushed through a sieve
• 4 anchovy filets, rinsed and chopped
  
  • 2 tablespoons tomato paste
  • 3 tablespoons capers
  • 20 Greek olives, pitted and coarsely chopped
  • 1/2 teaspoon crushed red pepper flakes
    
    
    Directions
    
    
    
    • Prep
      25 m
    • Cook
      15 m
    • Ready In
      40 m
    
    
    
    Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
    
    Heat oil in a skillet over low heat; cook garlic in oil until golden. Add sieved tomatoes, and cook 5 minutes. Stir in anchovies, tomato paste, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally.
    
    Toss pasta with sauce, and serve.