Pasta Puttanesca

The Silver Palate Good Times Cook Book, 1985

1 1⁄2 hours — 2 Servings, or 4 appetizer/first course portions Print RecipeEmail Recipe

Ingredients

12	ounce	thin spaghetti
1⁄2	cup	olive oil
2	ounce	anchovy fillets (undrained)
2	clove	garlic (crushed)
35	ounce	plum tomatoes (drained)
2 1⁄2	ounce	capers (drained)
1 1⁄2	cup	black olives (pitted and coarsely chopped)
		black pepper (to taste)

Instructions

Place the oil, anchovies, and garlic in a heavy medium-size saucepan. Mash thoroughly to a paste.

Add the tomatoes, capers, and olives. Stir and heat to simmering over medium heat. Reduce heat to low and simmer uncovered for 1 hour, stirring occasionally. Season to taste with pepper.

Pasta Puttanesca

Ingredients

Instructions

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