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Pasta Alla Puttanesca




Source of Recipe


Internet


List of Ingredients




3 cloves garlic, finely minced
1/2 c. olive oil
4 fillets of anchovies (Sclafani recommended)
1/2 c. capers
16 Italian olives
8 fresh basil leaves
1 tbsp. chopped fresh parsley
1/4 tsp. oregano
1/2 tsp. ground black pepper
1 c. water
Crushed hot pepper for garnish

PASTA:
1 lb. linguini
2 qt. water
1 tsp. salt



Recipe



To prepare the sauce, brown the garlic in a skillet with olive oil. Add the anchovies, capers and olives. Saute for 3 minutes. Add the basil, parsley, oregano, black pepper and water. Simmer for 5 minutes over a low flame.

To cook the pasta, bring the salted water to a boil, then drop in the linguini. Cook for 6 minutes, al dente. Drain in a colander. Transfer to a platter. Pour the sauce over the linguini, toss and serve immediately. Sprinkle with crushed hot pepper to taste.

Note: This recipe for Puttanesca Sauce can be made into Provenzale Sauce by substituting 1 or 2 cups of chopped tomatoes for the cup of water. The new dish is called Pasta alla Provenzale.