Wednesday, February 9, 2011

Spaghetti Puttanesca

I love flavor….I especially love the flavor that anchovies give to a dish….My husband does too, but has instructed me to never tell him if they are in a dish, the flavor he likes, the knowledge of their existence he does not.  I love tossing capers, anchovies and olive oil in pasta, oh so good!!

This is a little spicy.  My 2 year old liked it the 1st night, but didn't like the leftovers because they had had time to stew and the heat had intensified.  My addition of cheese on the top is a nono from what I have been instructed from italian cuisine (but it was good)

1lb spaghetti cooked according to your preference (we always use whole wheat)
1 cup olive oil
6 cloves garlic, minced
2 14.5 oz cans of diced tomatoes with green chilies
1 tin of anchovies, drained and chopped
1 small can of tomato paste
1 3oz jar of Nonpareil Capers
40 big green pitted greek olives, sliced in half
1 tsp red pepper flakes

Heat olive oil in a large saute pan, add the garlic, cook until golden.  Next add the tomatoes, anchovies, tomato paste, capers, olives and pepper flakes. Cook over medium heat for around 10 minutes stirring occasionally.

Toss with pasta and serve.

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