Linguini
Puttanesca
4
tablespoons of olive oil
1 Clove of Garlic chopped
1 35 oz Can Imported Italian Plum Tomatoes
1 tablespoon capers
12 Oil Cured Black olives, pitted
6 Anchovy fillets
1 teaspoon of oregano
salt and pepper to taste
1 pound Linguini pasta
Serves 4
1. Heat Olive Oil in Large Saute Pan over medium
high heat.
2.
Add Garlic and cook until soft.
3.
Crush tomatoes and add with juices.
4.
Add capers, olives, anchovies, oregano salt &
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 tablespoon of salt and the linguini. Cook
uncovered over high heat until al dente.
8.
Drain pasta, put back in pot add some of the sauce
to the pot and mix it up.
9.
Dish out pasta spooning remaining sauce over top.
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ITALIAN FOOD ZONE