Pasta Puttanesca

Blue Jean Chef

Serves: 4

Ingredients

  • 1 Tbsp olive oil
  • 6 fillets anchovies, chopped
  • 2 cloves garlic, minced
  • 1/4 cup capers, rinsed
  • 3/4 cup black olives, pitted and halved
  • 14-oz can diced tomatoes
  • 3 cups chopped fresh tomatoes
  • 1/2 lb dried pappardelle pasta
  • Salt
  • Freshly ground black pepper
  • 1/4 cup fresh parsley, chopped
  • Grated Parmesan cheese (optional)

Preparation

Bring a large stockpot of water to a boil. Salt the water.

Preheat a 10'' nonstick sauté pan over medium-high heat.

Add the olive oil and sauté the anchovies and garlic for a minute. Add the capers and olives and toss. Add the tomatoes (canned and fresh) and toss again. Let this cook for 5 minutes.

Drop the pappardelle into the pasta water and cook according to the package directions, until the pasta is al dente. Drain the pasta and transfer to a warmed serving dish.

Season the sauce with salt and freshly ground black pepper and toss in the parsley. Pour the sauce over the pasta and serve with Parmesan cheese, if desired. Serves 4.

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