Capellini Alla Puttanesca


 * CAPELLINI ALLA PUTTANESCA*


 * Yield:* 4 servings

6 Large firm, ripe, tomatoes, coarsely chopped 4 tbsp Olive oil 1 clove Garlic, peeled and crushed 3 Canned flat anchovy fillets, minced 1 tsp Hot pepper flakes 2 tbsp Tomato paste 1/2 cup Red wine 2 tbsp Tomato paste 1/2 tbsp Capers, brine-packed, drained 16 Greek olives, pitted and coarsely chopped Salt and freshly ground black pepper 1 Pound Capellini or linguini pasta


 * Procedures

cuisine is colorful and full of character, and is based largely on its plentiful use of tomatoes, herbs, anchovies and garlic. This dish has a very piquant fresh tomato sauce.
 * A very classic Italian pasta dish from the region of Campania. This

Preheat oven to 400 degrees Toss the tomatoes, in 2 T. of the olive oil in a large baking dish. Bake for about 20 minutes or until lightly charred. Remove and place tomatoes through a food mill into a small-sized bowl. Set aside. In a large saut� pan add remaining olive oil and heat until warm. Add the garlic and gently cook until soft. Add anchovies and mash with the back of a wooden spoon. Add hot pepper flakes, tomato paste, red wine, capers, and olives and cook very slowly on medium heat, stirring continuously, for about 5 minutes. Add the roasted tomato sauce to the mixture and simmer for 1 hour over medium heat. Lightly season with salt and pepper to taste. Bring 5 quarts of water to a boil. Add 1 t. salt and stir in pasta so that it doesn't stick to the bottom of the pan. Cook for 9 to 10 minutes, or until firm to the bite. Drain the pasta and toss with the tomato anchovy-caper sauce. Serve immediately

Source Dallas Morning News Recipe Of The Day Mailer 03-11-2007

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