Puttanesca

Puttanesca
Servings: 6 Prep 10 mins Cook 30 mins

Ingredients

  • 2 tablespoons olive oil
  • 3 cloves garlic, finely chopped
  • 20 black Greek olives, pitted and chopped
  • 5 canned anchovies, mashed with back of spoon
  • 1/4 cup capers,drained
  • 1 can (28 ounces) crushed tomatoes
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon ground red pepper (cayenne)
  • 2 tablespoons coarsely chopped fresh parsley
  • 1 pound rotelle

Make It

1. Heat oil in medium-size saucepan over low heat. Add garlic; cook, stirring occasionally, for 8 minutes, making sure garlic doesnt burn. Stir in olives, mashed anchovies, capers, crushed tomatoes, oregano, ground red pepper and parsley; cook, stirring occasionally, for 22 minutes.

2. Meanwhile, cook rotelle in a large pot of boiling salted water until al dente, firm but tender. Drain well. Serve sauce over rotelle. Makes 6 servings.