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SERVES:
4-6

INGREDIENTS:

1 pound dried farfalle pasta
1 small onion, peeled and finely diced
Olive oil for sautéing onion
3-4 cloves garlic, minced
3-4 anchovy fillets, finely chopped
1 28-ounce can crushed tomatoes
1/3 cup water
1/2 cup sliced, pitted kalamata olives
3-4 Tbs well drained capers
1/3-1/2 cup chopped fresh parsley (optional)
Grated parmesan cheese for garnish

PROCEDURE:

Add a splash of olive oil to a large heavy bottomed pan on medium to medium high heat and add 1 small diced onion and cook that to soften.

At that point, add 3-4 minced cloves of garlic and 3-4 finely minced anchovy fillets....let those cook for a minute or two and then add 1 28-ounce can crushed tomatoes and bring it up to a simmer.

Add 1/3 cup water to the can, rinse it out and add that to the pot and then adjust the heat so that the sauce is just simmering along.

After 5-10 minutes, add 1/2 cup sliced, pitted kalamata olives, 3-4 Tbs well drained capers, a pinch of red pepper flakes and a handful of chopped fresh parsley and let that continue to simmer along.

At any point right about now you can add the 1 pound of pasta to the boiling water and cook that according to the directions on the box.

Once the pasta is well drained, add a little olive oil to it to keep it from sticking together, ladle it into individual bowls, top them with puttanesca sauce and finish with grated parmesan cheese.

HINTS:

Use any dried pasta you like….even something long like linguine. This sauce is also wonderful with small chunks of fresh tuna or swordfish cooked into it just before serving.