Updated 04/20/2012 05:00 AM
Recipe: Pasta Puttanesca
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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
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.
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.