Puttanesca Sauce

An Italian sauce that is very spicy and strong flavored.

4 cloves of garlic, halved
3 T olive oil
IN a deep pan lightly brown the garlic in hot oil.

4 or 5 anchovy filets, chopped
Add anchovies, crush to a paste with a fork.

1 small (14 - 16 oz) can crushed tomatoes
10 - 12 black olives, stoned and coarsley chopped
2 TBSP capers, soaked and drained
1/2 to 1 small red chili, chopped
salt
ADD the tomatoes, olives, capers and the chili, cook over medium high heat for 10 minutes, stirring occasionally.

2 TBSP Italian parsley, chopped
ADD parsley and cook for a couple minutes more.

*** This sauce can be mild or well seasoned depending on the type and amount of spices added.

*** Set aside some of the olives, parsley and capers as a garnish.


There are a variety of pasta and fish dishes using this sauce to enhance the flavor of the dish, such as Pasta Puttanesca, Spaghetti Puttanesca and Linguine Puttanesca.

Spaghetti alla puttanesca
(A favorite in 'Bella Napoli')

1 lb spaghetti or spaghettini

Cook the pasta. Drain well.

In a warm serving bowl put the cooked and drained pasta, add the sauce, and mix thoroughly (you can also do this in your cooking pan if it is large enough). Some like to add a sprinkling of fresh chopped parsley at this point.

*** Cheese is not usually served with this dish.