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