Puttanesca

Enough for 4 pounds of pasta

Ingredients

• 1 C extra-virgin olive oil
• 8 cloves minced garlic
• 4 dried red chili
• 4 C oil-cured black olives, pitted and coarsly chopped
• 24 anchovy fillets, soaked in water to cover for 5 minutes and then drained
• 2 tsp dried oregano
• 6 lbs ripe tomatoes, peeled, seeded, and chopped
• 3/4 C packed minced fresh parsley
• 1/2 C drained capers

Procedure

1. Heat oil in a large skillet over medium heat
2. Add garlic and pepper
3. Crush pepper with the back ouf your spoon
4. After 30 seconds stir in olives, anchovy, oregano
5. Cook for about 30 seconds
6. Add tomatoes
7. Simmer uncovered until thickened (5-10 minutes)
8. Stir in parsley and capers
9. Salt and pepper to taste

-- PeteJohnson^? - 05 Feb 2006