posted by Sue Freeman 03-28-100 6:51 AM
Salsa alla Puttanesca
1 cup extra virgin olive oil
4 anchovy fillets, chopped finely (you can squish and dissolve it as you cook it)
1 large clove garlic
1 (12 oz.) can Italian plum Tomatoes or 6 seeded and peeled plum tomatoes chopped fine
salt and pepper to taste
2 Tablespoons oregano
2 Tablespoons capers, rinsed well
red pepper flakes to taste
12 large black olives, pitted and cut in half (Carl used half black olives and half of the big Sicilian green olives)
In a skillet add oil and dissolve anchovy fillets with a wooden spoon by smashing it down. Add garlic and do not brown. Lightly saute. Add tomatoes and salt to taste.
Cook for 20 minutes over low heat to reduce some of the liquid. It will be thick. Add oregano, capers and olives.
Toss with cooked pasta and let sit for 2 minutes to absorb some flavor before eating. By the time everyone sits down etc it is ready. (1 lb. linquine)