Tuesday, May 17, 2005

pasta puttanesca

1 pound spaghetti
3 tbs virgin olive oil
8 anchovies, crushed (optional)
6 cloves garlic, minced
1 tsp red pepper flakes
28-oz can diced tomatoes
3 tbs capers, drained
½ cup pitted kalamata olives, coarsely chopped
3 tbs fresh flat leaf parsley, coarsely chopped
½ cup freshly grated parmesan cheese

Bring a large stock pot of well-salted water to a boil. Add spaghetti and cook to al dente. Drain. Meanwhile, over medium heat, heat oil, then add anchovies, garlic and pepper flakes. Cook, stirring with a wooden spoon, about 2 minutes. Add tomatoes (along with the juice), capers and olives to skillet. Simmer over med-low heat, stirring until a bit thickened, about 5 minutes. Add spaghetti and continue to cook until sauce is thick enough to coat the pasta, about 2 minutes. Stir in parsley. Serve immediately with freshly grated parmesan cheese.

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