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Linguini Puttanesca
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1 35oz. can Imported Italian Plum Tomatoes
1 clove garlic, chopped
1 Tbls. capers
12 oil-cured Black Olives, pitted
1 Anchovie fillets
1 tsp. oregano
4 Tbls. olive oil
salt and pepper, to taste
1 lb. Linguini Pasta
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1. Heat olive oil in a large saute Pan over medium high heat.
2. Add garlic, cook until lightly browned and soft.
3. Crust tomatoes and add with juices.
4. Add capers, olives, anchovies, oregano, salt and pepper, and 1/2 cup of water.
5. Bring to a boil stirring often, then reduce heat to a simmer and cook for 20 minutes.
6. While the sauce is cooking, bring a large pot of water to a boil.
7. Add 1 Tbls. of salt and the linguini.
8. Cook, uncovered, over high heat until Al dente.
9. Drain pasta, put back in pot. Add some of the sauce to the pot and mix it up.
10. Dish out pasta spooning remaining sauce over the top.
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Preparation Time: 1/2 hour |
Serves: 4 |
| Recipe Origin: Italy |
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Submitted by: |
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The Italian Chef
New York
United States |
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| This recipe has been viewed 10002 times. |
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