Pasta
Puttanesca
by Mark Bittman of the New York Times
Salt to taste
3 tablespoons olive oil
3 or more cloves garlic, lightly smashed and peeled
3 or more anchovy fillets
1 28-ounce can whole plum tomatoes
Freshly ground black pepper to taste
½ cup pitted black olives, preferably oil-cured
2 tablespoons capers
Crushed red pepper flakes to taste
1 pound linguine or other long pasta
Chopped fresh parsley, oregano, marjoram or basil leaves
for garnish, optional.
1. Bring pot of water to boil and salt it. Warm 2
tablespoons oil with garlic and anchovies in skillet over
medium-low heat. Cook, stirring occasionally, until garlic
is lightly golden.
2. Drain tomatoes and crush with fork or hands. Add to
skillet, with some salt and pepper. Raise heat to
medium-high and cook, stirring occasionally, until tomatoes
break down and mixture becomes saucy, about 10 minutes.
Stir in olives, capers and red pepper flakes, and continue
to simmer.
3. Cook pasta, stirring occasionally, until it is tender
but not mushy. Drain quickly and toss with sauce and
remaining tablespoon of oil. Taste and adjust seasonings as
necessary, garnish with herbs if you like, and serve.
3 to 6 servings.