Pasta Puttanesca

Pasta Puttanesca

2 T. extra virgin olive oil 3 cloves garlic, minced A shake or two of crushed red pepper flakes 4 anchovies (optional) 1 can crushed tomatoes (28 oz) 2 T. capers (a palmful) 1 palmful pitted oil cured black olives 1 palmful chopped fresh flat leaf parsley 1 pound linguine, cooked until al dente

Heat oil, garlic, and crushed red pepper over medium heat in a skillet. When garlic speaks, add anchovies, if using and cook until they melt away. Add tomatoes, capers, olives, and parsley. Add cooked pasta to pan. Heat through. Dump onto serving platter. Serves up to 4. Note: Puttanesca is derived from the Italian word for a lady of the night...this dish is spicy, fast, and easy. Easy to figure out where we got the name. Source: Rachel Ray

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