Italian Pasta Puttanesca
|Spaghetti/Linguine / other thin dried pasta||1 Pound|
|Canned peeled italian plum tomatoes||70 Ounce (2 Cans Of 2 Pounds, 3 Ounces Each)|
|Olive oil||1⁄4 Cup (4 tbs) (Best Quality)|
|Dried red pepper flakes||1⁄8 Teaspoon|
|Black nicoise olives||1⁄2 Cup (8 tbs) (Tiny)|
|Capers||1⁄4 Cup (4 tbs), drained|
|Garlic||4 Clove (20 gm), peeled and chopped|
|Anchovy fillets||8 , coarsely chopped|
|Chopped italian parsley||1⁄2 Cup (8 tbs)|
|Chopped italian parsley||1 Teaspoon (For Garnish)|
Bring 4 quarts water to a boil in a large pot.
Add salt and stir in the spaghetti.
Cook until tender but still firm.
Drain immediately when done and transfer to 4 heated plates.
While spaghetti is cooking, drain the tomatoes, cut them crosswise into halves, and squeeze out as much liquid as possible.
Combine tomatoes and olive oil in a skillet and bring to a boil.
Keep the sauce at a full boil and add remaining ingredients except pasta, one at a time, stirring frequently.
Reduce heat slightly and continue to cook for a few minutes, or until sauce has thickened to your liking.