Cook the Book: Puttanesca


3 tablespoons olive oil
3 cloves garlic, mashed and coarsely chopped
1 cup good black or green olives, pitted
2 tablespoons capers
3 anchovies, finely chopped or mashed with the back of a spoon
3 cups peeled and seeded diced tomatoes, or one 28-ounce can diced tomatoes
1/4 teaspoon freshly ground black pepper Grated Parmesan cheese and chopped parsley for garnish

Heat the oil in a sauté pan over medium-high heat. Add garlic and sauté for 30 seconds. Add the olives, capers and anchovies. Add the tomatoes and pepper and cook, stirring frequently, about 10 minutes. Serve over fresh pasta and garnish with the Parmesan and parsley.

Serves 4-6

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