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

1. 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.


2. 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.


3. Toss pasta with sauce, and serve.

Puttanesca I