Pasta with Puttanesca Sauce-New York Times Recipe

 

Pasta with Puttanesca Sauce

3 T olive oil

3 cloves of garlic peeled and smashed

3-5 anchovies

28 oz of cannedplum tomatoes or 3 diced med tomatoes

Salt and pepper

1/2 cup pitted black olives chopped

2 T capers

1lb linguini (or if doing low carb or less flour diet,  spag squash)

Chopped parsley and basil

 

Step 1  Bring pot of water to boil for pasta. On separate eye, saute 2 T of oil with garlic and anchovies over med heat in saute pan. Cook til garlic is golden.

Step 2   Drain tomatoes, add to saute pan with salt and pepper. Raise temp to med high and stir until tomatoes start to break down. Stir in olives, capers and red pepper flakes.

Step 3  Cook pasta, put on sauce, add remaining oil and garnish with parsley and basil chopped.

Bon Appetit!