Name: Pasta Puttanesca
Yield: Makes 4 servings
Ingredients: 2 TB. olive oil; 1 small onion, minced; 2 cloves garlic, chopped; 2 cups tomato sauce (see Appendix recipes); 2 TB. capers, drained; 1 dozen pitted black olives, preferably imported, cut in half; 1 dozen pitted green olives, cut in half; 8 anchovy filets, drained and mashed, optional; 1 TB. fresh oregano leaves or 1 tsp. dried oregano; 1/2 tsp. dried red pepper flakes; 1 lb. pasta, preferably spaghetti or linguine; 1 cup freshly grated Parmesan cheese or to taste

1

Heat the olive oil in a skillet over moderate heat.

2

Add the onion and cook over low-moderate heat for .

3

Add the garlic and cook for one minute or until the vegetables have softened.

4

Add the sauce, capers, olives, anchovies, if used, oregano and red pepper flakes.

5

Cook for or until the sauce has thickened slightly and tastes tangy.

6

While the sauce is cooking, cook the pasta until it is al dente.

7

Drain the pasta.

8

Pour the sauce on top.

9

Sprinkle with freshly grated Parmesan cheese.

Pasta Puttanesca

Ronnie's Notes

Ingredients

Instructions